Mixed lentil curry

Not a sophisticated name, but this dahl is delicious mix of 4 different lentils. Use any combination you like (whatever you have in your cupboard), just make up to 2 cups dried lentils. Rinse the lentils until the water runs clear and leave to soak for a few hours.

PREP TIME 15 minutes

COOK TIME 30 minutes



  • 1 cup split, husked arad dahl
  • Half a cup split husked moong dahl
  • Quarter cup split pigeon peas (tuvar dahl)
  • Quarter cup plit chick peas (channa ni dahl)
  • Half tsp grated ginger
  • 2 tsp chopped garlic
  • 1 tsp chilli paste
  • 1 tomato chopped
  • 100g fresh coriander, chopped
  • 50ml oil (rapeseed is best)


  • 1 tsp cumin seeds
  • 1 tsp turmeric

1-2 tsps salt

Pinch of garam masala


  • Heat the oil in a large wok or frying pan and add the cumin seeds and let them splutter for a few seconds before adding the ginger, garlic and green chilli
  • Keep the heat gentle so that the pastes don’t burn, then add the chopped tomato, salt and turmeric
  • Let this mixture bubble away for a few minutes before adding the lentils.
  • Add about 1-2 cups of water and simmer until the lentils are nice and soft for about 30 minutes.

Before serving add a pinch of garam masala and chopped coriander.

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