Quick dhal

Make your Mondays meat-free with this hearty lentil and potato dhal.

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Quick dhal
  • 2 tablespoon olive oil
  • 1 brown onion, thinly sliced
  • 1 teaspoon brown sugar
  • 2 tablespoon grated fresh ginger
  • 1 long red chilli, thinly sliced
  • 3 potatoes, peeled, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoon brown mustard seeds
  • 400 gram diced tomatoes
  • 1 cup chicken stock
  • 400 gram can brown lentils, drained, rinsed
  • 60 gram baby spinach leaves
  • steamed rice, pappadums and yoghurt to serve


Quick dhal
  • 1
    In a large saucepan, heat half oil on medium. Saute onion for 4-5 minutes until tender. Stir in sugar and cook for 10 minutes until golden. Transfer to a bowl and set aside.
  • 2
    Meanwhile, heat remaining oil in same pan on high. Saute ginger and chilli for 1-2 minutes until fragrant. Add potatoes, cumin and mustard seeds, stirring for 1 minute. Mix in tomatoes and stock. Bring to the boil on high. Reduce heat to low and simmer, covered, for 10-15 minutes until potatoes are just tender.
  • 3
    Gently stir in lentils and cooked onion. Cook for a further 5 minutes until liquid is almost evaporated and lentils are hot. Stir spinach through until wilted. Serve with rice, pappadums and yogurt.

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