Moong lentils (yellow dhal)

Not yet rated

When it comes to easy, fuss-free curry recipes lentil dhal is hard to beat. Alfred Prasad's dhal recipe uses moong lentils which are skinned, split mung beans and a similar vivid yellow to split peas. Perfect served as a creamy vegan side dish, this recipe can also be scaled up and served with rice as a main meal in itself.

First published in 2015





Wash the lentils and place in a saucepan with the ginger, green chilli, 500ml of water, turmeric powder and salt. Boil over a medium heat for 20–30 minutes until the lentils are have softened completely. Mash the cooked lentils gently with the back of a ladle and set aside
Place a saucepan over a medium heat and add the oil. Once the oil is hot, add the cumin and fry until lightly browned. Stir in the chopped garlic and dried red chilli, then sauté gently until browned
Add ½ teaspoon of turmeric powder, stirring well, and fry for another minute. Throw in the chopped coriander leaves along with the lentils, adding enough hot water to create the desired consistency. Bring the dhal to the boil, check the seasoning and serve
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more