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Heat a large pan over medium heat. Add a splash of olive oil and 1 tablespoon of ghee to the pan.

Add 1/2 teaspoon of cumin seeds to the pan and cook for about 20 seconds, until fragrant.

Add the diced red onion to the pan and sauté until softened, about 3-5 minutes.

Add the garlic blocks and ginger blocks to the pan. Stir well to combine.

Add a splash of water and the sliced fresh green chillies to the pan. Stir and cook for 1 minute.

In a small bowl, combine the turmeric, coriander, cumin, paprika, and garam masala. Add this spice mixture to the pan.

Add another splash of water to the pan and stir thoroughly to combine all ingredients, ensuring the spices are well incorporated and there is enough oil to prevent sticking.

Add the chopped tomato to the pan and cook for 2-3 minutes, until it starts to break down.

Add the two tins of drained lentils to the pan. Sprinkle with 1/2 teaspoon of salt and stir everything together.

Pour in the entire tin of coconut milk and stir until well combined.

Cover the pan with a lid and simmer gently for 20 minutes, stirring halfway through to prevent sticking.

After simmering, remove the lid. Sprinkle 1/2 teaspoon of dried fenugreek into the daal and stir.

Turn off the heat. Add 2 tablespoons of plain yogurt to the daal and gently stir it through.

Serve hot, garnished with red chilli flakes and fresh chopped coriander.


Heat a large pan over medium heat. Add a splash of olive oil and 1 tablespoon of ghee to the pan.

Add 1/2 teaspoon of cumin seeds to the pan and cook for about 20 seconds, until fragrant.

Add the diced red onion to the pan and sauté until softened, about 3-5 minutes.

Add the garlic blocks and ginger blocks to the pan. Stir well to combine.

Add a splash of water and the sliced fresh green chillies to the pan. Stir and cook for 1 minute.

In a small bowl, combine the turmeric, coriander, cumin, paprika, and garam masala. Add this spice mixture to the pan.

Add another splash of water to the pan and stir thoroughly to combine all ingredients, ensuring the spices are well incorporated and there is enough oil to prevent sticking.

Add the chopped tomato to the pan and cook for 2-3 minutes, until it starts to break down.

Add the two tins of drained lentils to the pan. Sprinkle with 1/2 teaspoon of salt and stir everything together.

Pour in the entire tin of coconut milk and stir until well combined.

Cover the pan with a lid and simmer gently for 20 minutes, stirring halfway through to prevent sticking.

After simmering, remove the lid. Sprinkle 1/2 teaspoon of dried fenugreek into the daal and stir.

Turn off the heat. Add 2 tablespoons of plain yogurt to the daal and gently stir it through.

Serve hot, garnished with red chilli flakes and fresh chopped coriander.
