We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion and garlic and cook until softened.
Add tomato puree, harissa, curry powder, turmeric, and curry leaves and fry for a few minutes, stirring regularly.
Add red pepper and cook until softened.
Add chopped tomatoes, lentils, chickpeas, water, and coconut milk.
Bring to the boil, reduce heat, cover, and simmer for 20 minutes until the liquid has been absorbed and the lentils are cooked.
Sprinkle with coriander, serve and enjoy.
Want to keep this recipe for later? We can email it to you!
Can I use a different type of lentil?
Yes, you can use green or brown lentils, but the cooking time may vary.
Is there a substitute for harissa paste?
You can use chili paste or a mix of paprika and cayenne pepper as a substitute.
Can I make this dish ahead of time?
Yes, this dahl can be made ahead and stored in the fridge for up to 3 days.
What can I serve with this dahl?
This dahl pairs well with rice or naan bread.
Is this recipe vegan?
Yes, this recipe is vegan as it uses plant-based ingredients.
