Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ¾ cup red lentils
  • ¾ cup channa dhal (split yellow peas)
  • 1 large brown onion, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • 1 tablespoons extra virgin olive oil
  • 1 teaspoon cumin seeds
  • 3 cloves garlic, crushed
  • ½ long red chilli, finely chopped, optional
  • ¼ cup fresh coriander, roughly chopped
  1. Pick over and rinse the lentils and place in a large pot together with the onion, salt, turmeric and 5 cups of water. Cover with a lid and bring to the boil.
  2. Reduce the heat and simmer, half-covered, for about 15–20 minutes until soft, stirring frequently so that the lentils don’t stick to the bottom of the pot.
  3. Heat the oil in a frypan. Add the cumin seeds and fry for about 1 minute until they start to pop. Add the garlic and chilli (if using), removing pan from the heat as soon as the garlic begins to turn golden. Don’t allow the garlic to burn.
  4. Add the hot oil mixture to the lentils and mix through. Place in a serving dish and garnish with chopped coriander.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/03/15/paneer-eggplant-dhal-and-roti/