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30 min

4 servings


gemiddelde waardering null uit 5, gebaseerd op 0 stemmen, beoordelingen

Get ready to experience the rich and flavorful world of Indian cuisine! Today, we're going to dive into the delectable and nutritious dish that is Indian Dahl. Dahl has been a part of Indian cuisine for thousands of years and is mentioned in ancient Hindu scriptures and texts.This hearty and comforting dish is a staple in many Indian households, where it is eaten almost every day. Dahl is a mixture of lentils, spices, and vegetables simmered to perfection, creating a mouth-watering aroma and flavor that will tantalize your taste buds. Not only is Dahl delicious, but it's also an excellent source of protein, fiber, and essential nutrients, making it a staple in many vegetarian and vegan diets. Also, it is considered a comfort food in India and is often served to sick or recovering individuals, as it is easy to digest and provides necessary nutrients. The spices used in Dahl vary from region to region in India, and each family often has its own secret blend of spices that they use to make the dish. The best part about making Dahl is that it's versatile, so you can add in your favorite veggies and spices to make it your own. So, grab your apron and let's get started on making this comforting bowl of goodness!


Preparation method

Step 1: Cook the dahl

  • Wash the lentils well.

  • Squeeze garlic cloves over the dahl and sprinkle with some salt. Add the water and bring to a boil. For some extra flavor, you can use chicken stock instead of water.

  • As soon as the water boils, cover the pan with a lid and let it simmer until the lentils are soft and you can squeeze them between two fingers. Then remove the pan from the heat.

Step 2: Prepare the vegetables and herbs

  • Cut the ginger and eggplant into thin slices

  • Cover a pan with oil and add the curry leaves, cumin seeds and ginger. Fry briefly.

  • Add the onion and fry until soft and lightly browned.

  • Add the thinly sliced eggplant

  • As soon as these slices become soft, mix in the tomato pieces.

  • Add the hing powder (asafoetida), cumin powder, coriander powder, chilli powder, turmeric, cinnamon powder and salt. Fry until done while stirring.

Step 3: Mix with the dahl and spices

  • Add the dahl to the mixture and stir well.

  • Add salt and chili powder to taste.

  • Sprinkle the dahl with coriander and lime and serve with naan or rice. We added yogurt for the fresh touch.

Achchese bhojon kijie! ('Enjoy your meal')
Try this recipe and let us know what you think!Try this recipe and let us know what you think!
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Always wondered why they eat with their hands in India and other parts of Asia? Gaby explains it to us.


  • 400 grams dahl (red lentils)

  • 1.5 liters of water

  • Possibly. 3 chicken stock cubes

  • 2 eggplants

  • 2 onions

  • 4 large tomatoes

  • 5 cloves of garlic

  • 4 curry leaves (curry leaves)

  • 2 tsp cumin seeds

  • 2 thumbs of ginger

  • 0.5 tsp hing / asafoetida (available at the toko)

  • 2 tsp cumin powder

  • 2 tsp coriander powder

  • 1.5 tsp chilli powder (or to taste)

  • 1 tsp turmeric

  • 0.5 tsp Cinnamon

  • Salt to taste

  • Bunch of fresh coriander

  • naan

  • 1 lime

  • Yogurt

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