Simple oil-free dhal

"My definition of comfort food!"
-- @justynamanjari
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  • Recipe Card
Prep time 5mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 1 cups red split lentils
  • 1/2 cups split pigeon peas (toor dhal)
  • 1/2 cups split black gram lentils (urid dhal)
  • 1/2 a medium onion
  • 1 tomato
  • 3 cloves garlic
  • 1 1/3 teaspoon himalayan salt
  • 10 pieces black pepper corns
  • 6 pieces clove buds
  • 1 pieces black cardamom
  • 1/2 a small cinnamon stick
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chilli flakes
  • 2 pieces fresh green chillies
  • 5 cups water
  • 2 handfuls chopped fresh coriander


  • Step 1

    If you can't get hold of urid dhal, just use 1 cup red lentils and 1 cup toor dhal, your dhal will be equally delicious First rinse your lentils thoroughly.

  • Step 2

    Place all the ingredients (except the chopped fresh coriander) into a pot: lentils, diced tomato, diced onion, crushed garlic, chopped green chilies, all the spices and 5 cups of water.

  • Step 3

    Stir well and bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 35-40 minutes, until the lentils practically "melt" and have thick soup consistency.

  • Step 4

    Stir in the chopped fresh coriander just before serving. Garnish with chili flakes and more fresh coriander. Tastes amazing with basmati rice or chapatis (Indian wholewheat flat breads).

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