Split lentil dahl with fresh ginger and coriander recipe

18 ratings Rate
  • Serves 4
  • 5 mins to prepare and 50 mins to cook
  • 187 calories / serving
  • Healthy
Add this recipe to your binder.
split lental dhalHERO

Rinse the lentils and drain well, then place in a large saucepan with 850ml of water. Bring to the boil, skimming off any scum, then stir in the turmeric. Reduce the heat and partly cover the pan. Simmer for 30 to 35 minutes, until thickened, stirring occasionally.

Heat the oil in a frying pan, then add the ginger and cumin seeds and fry for 30 seconds or until the cumin seeds start to pop. Stir in the dried coriander and fry for one minute.

Season the lentils with plenty of salt and pepper, and then add the toasted spices. Stir in the chopped coriander, mixing well. Transfer to a serving dish and garnish with coriander.

See more curry recipes

Email recipe details
Print recipe
  • Ingredients

  • 200g dried split red lentils
  • ½tsp turmeric
  • 1tbsp vegetable oil
  • 1cm piece fresh root ginger, grated
  • 1tsp cumin seeds
  • 1tsp ground coriander
  • 4tbsp chopped fresh coriander
  • salt
  • pepper
  • Energy 790kj 187kcal 9%
  • Fat 4g 5%
  • Saturates 1g 3%
  • Sugars 1g 2%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 28.5g Protein 12.4g Fibre 6.2g


Suggested tips and skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.