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My most delicious (and super simple) Dal

11.03.2015 16:30

This is one of my all time favourites. Fragrant, gorgeous colour, not too heavy (unlike some Dals) and a little crisp with the fresh coriander and tomatoes. And so simple to prepare. I just throw all ingredients into a pot in one go and bring it to boil. I normally eat it as a soup for lunch, but it goes well with some jasmin or brown rice too.EDIT: A special note for anyone living in non-English speaking countries regarding the use of cumin seeds and powder. I know for example in both Swedish and German the translation can be confusing and it is important to get it right for any recipe calling for this ingredient. In Germany, you should go for ‘Kreuzkümmel’ or ‘Mütterkummel’ (not ‘Kümmel’), and in Sweden you must use ‘spiskummin’ (not ‘kummin’).

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Serves: 2


  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped)
  • 1 thumb size ginger, finely chopped
  • I cup yellow lentils
  • 2.5 cups water (a little more if needed while cooking)
  • 1 small jar coconut milk (200 ml)
  • 1 tsp. cumin powder (make sure to use the right cumin - see edit note above)
  • 1 tsp. cumin seeds (make sure to use the right cumin - see edit note above)
  • 1 tsp. turmeric powder
  • ½ tsp. fennel seeds
  • 1 tbsp. vegetable stock (powdered)
  • Salt to taste
  • Optional: red chili flakes to taste (to make it spicy)
  • Chopped fresh coriander (a small bunch for two people) and some chopped tomatoes (1 for two people)


  1. Simply place all ingredients (apart from the tomatoes and the fresh coriander, which are to serve) in a pot and boil for approximately 25 minutes on low to medium heat under a lid, until the lentils are completely soft. Add a little water throughout boiling, if needed. Taste and add salt if needed in the end (will depend on the salt level in your vegetable stock). The dal will be a creamy, thick soup.

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