Quick and Easy Dhal

June 21, 2021

Quick and Easy Dhal

We all need a delicious quick & easy recipe in our life. This dhal recipe is it. 

Dhal is a family favorite, loaded with goodness. Fiber, protein and immune boosters. Not to mention the warm and spicy flavors, and large enough batch that will keep you satisfied for a few days! 

Quick & Easy Dhal

Author: www.wellnourished.com.au



  • 2 tbsp butter, ghee or coconut oil
  • 1 onion/s (large) peeled and diced
  • 3 clove/s garlic - peeled and sliced or crushed
  • 3 cm ginger root - peeled and finely diced
  • 1 carrot/s (large) grated
  • 1 zucchini/s - grated
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp mustard seeds
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 350 g roma tomatoe/s - roughly chopped or 1can of tinned tomatoes
  • 200 g split red lentils - dried (1 cup)
  • 400 ml canned coconut milk - or cream (the cream gives a richer, creamier consistency)
  • 350 ml chicken stock or bone broth - or vegetable stock or water
  • 3 tbsp almond meal
  • Chilli flakes -to taste
  • Sea salt and freshly ground black pepper - to taste (the salt really brings out the flavour a lot here)
  • 1 lime/s - juice and zest to finish
  • 1 bunch/s fresh coriander leaves - roughly chopped


  • 6 fresh curry leaves - optional but yummy


  • Rice, quinoa or cauliflower rice (to serve)



  1. In a medium sized pot, over a low to moderate heat, add the butter, ghee or coconut oil. Sauté the onion, garlic, ginger and spices for two minutes.
  2. Now add the grated carrot, zucchini, tomatoes, lentils, coconut milk, water and almond meal. Season well, stir and leave to simmer  for 15 to 20 minutes until the lentils are cooked and most of the moisture is absorbed.
  3. Finish with coriander leaves and lime. Season again if necessary (sea salt lift the flavours in this so make sure you add it) .
  4. I always serve this with brown rice or quinoa and either fresh or dried chilli so the heat can be adjusted by each individual.

Thermomix method

  1. Chop the garlic and ginger, 2 seconds, speed 5. Add the onion, carrot, and zucchini and chop 5-10 seconds speed 5.
  2. Add the spices and a tablespoon of ghee or coconut oil and sauté 5 minutes, speed 2, temp 100.
  3. Now add the tomatoes, lentils, coconut milk, water and almond meal, a good pinch of sea salt and pepper, and cook 20 minutes, reverse speed 1, temp 100.


  • Serve with fresh lime and coriander leaves over rice, cauliflower rice or quinoa.
  • Its lovely on toast for breakfast (with or without an egg).


  • Re-heat in a pot over a low heat until just hot.


  • Airtight in the fridge or freezer. The flavour actually improves with time.
  • * a little extra cooking time might be needed if your lentils are not split.

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