Lentil Dahl


Michelin Star Indian Chef Reveals How To Make The Perfect Dal | My Greatest Dish

Video taken from the channel: Food Network UK


Dhal Curry | Lentil Curry

Video taken from the channel: El Mundo Eats



Video taken from the channel: Maddie Lymburner


Making Indian Daal with Prema

Video taken from the channel: Irene Young



Video taken from the channel: Madeleine Olivia


Sweet & Sour Lentil Dhal | Maunika Gowardhan

Video taken from the channel: Jamie Oliver


Red Lentil Dhal Recipe

Video taken from the channel: Hari Ghotra

Ingredients. 1 tablespoon sesame oil (or olive oil) 1 cup onion (white; finely chopped) 2 cloves garlic (finely chopped) 1 tablespoon fresh ginger (finely chopped) 4 cups water (or vegetable broth) 1 cup dried red lentils ( rinsed and picked over ) 1 teaspoon ground cumin. 1 teaspoon ground.

Ingredients. 1 cup. split red lentils. 3 cups. water.

2 tablespoons. ghee. 1. small yellow onion, diced small. 4. cloves garlic, thinly sliced. 1. (1/2-inch) piece fresh ginger, peeled and minced.

1/2 teaspoon. kosher salt. 1/2 teaspoon. ground cumin. 1/2. Ingredients 1 cup red lentils, rinsed 1 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1 (2-inch) cinnamon stick 1 cup diced yellow onion 1 green chili. Dal (also spelled dhal, daal, dahl) is a term used for dried, split pulses.

Dal also refers to Indian lentil soups which are important staple foods in South Asian countries, especially India. Masoor dal is actually a tiny red/orange lentil that cooks fast and doesn’t require any soaking. How To Make Red Lentil Dahl?

DIRECTIONS Heat olive oil in large saucepan over medium-high heat. Add onion, ginger, cumin, turmeric, red peppers, and garlic. Saute 2 minutes. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal.

The recipe is prepared in one pot and is very easy to make. This blog post is kindly sponsored by SUNFOOD, all thoughts and opinions are my own. One Pot Lentil Dal with carrots.

Some people call it dal, dhal, dahl. Soup Indian Vegetarian Lentil This easy Indian dal is ready in under an hour, and makes a satisfying vegetarian lunch or dinner. Serve with rice or naan. This soup also keeps well.

The base of flavor is Thai-inspired green curry paste. Then we add garlic, ginger, and shallot and simmer in creamy coconut milk. Lentils and a few more spices and seasonings are added, making it sort of like a distant cousin to Indian dal.

About 25 minutes later, you have a delicious, hearty, plant-based meal on your hands. Dal, also known as dhal, dahl or daal, refers to both the main ingredient and the dish itself. The ingredient is a type of split pea or a certain type of lentil.

The dish is a spiced dish that is simmered for a long time until the peas or lentils become very.

List of related literature:

Add the lentils, water, and salt and bring to a strong boil, then reduce the heat and boil gently, covered, for about 45 minutes, until the lentils are very tender and most of the liquid has been absorbed.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Partially cover, and cook until the lentils are tender but not mushy, about 30 to 35 minutes.

“The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections” by Selene Yeager, Editors of Prevention
from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections
by Selene Yeager, Editors of Prevention
Rodale Books, 2008

Turn the lentils into a medium saucepan, cover them with cold water, bring to a boil, and cook for 2 minutes; drain the lentils in the strainer.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Reduce heat to low and simmer, uncovered, until lentils are tender and resemble coarse puree, 20 to 25 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Turn the heat to low and cook, stirring occasionally and adding more water if the soup becomes too thick, until the lentils are soft, 40 minutes to 1 hour (check sooner if you used a different variety of lentil).

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

Reduce the heat to low and simmer for 20 to 25 minutes, uncovered, until the lentils are almost cooked through.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Bring the liquid to a boil, then reduce the heat to low and simmer until the lentils are tender, 10 to 15 minutes.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
Houghton Mifflin Harcourt,

Bring to a boil, lower the heat, and simmer partially covered until the lentils are just cooked through, 25 to 30 minutes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Add the lentils, and simmer them, uncovered, for 10 to 15 minutes or until they are just tender.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

If you want undercooked lentils for adding to soups, cook for about 2 hours; if you want tender lentils for a salad, cook for about 3 hours.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Although I am not from Indian heritage I really appreciate how Indian’s use fresh spices in cooking for almost medicinal purposes. I have friends in India and they get tired of eating Dhal all day but Westerners eat too much meat that it is bad for U. Westerners should try meat free days twice a week and poor Indians can have our protein twice a week as I know many people in India who R anemic…….By doing this EVERYBODY wins with a healthier body.

  • I love my family so much but I do wish that we grew up with Indian cultured people. They are so beautiful inside and out. My son will be raised with these influences.
    Sat chit ananda

  • I was a bit worried to have a sparse dish like lentils with no coriander seed, no onion or tomato, no dairy of any kind, nor garlic or ginger. Not what I’m used to with Indian cooking. I fought off the urge to add any of those, and stuck to the recipe. My restraint was rewarded. A truly unique taste.

    I did add quite a bit more salt than the recipe called for. Probably a good 1/4 tsp or so. Have it with chapati it makes the dish. I also put the cloves and cinnamon in a spice bag.

  • Wonderful. I love lentil soup. I am making some right now. Curried lentil soup is great comfort food. that is its purpose tonight.

    I must try it your way, that looks super good.

  • I love your mom’s name. Prema! Hi Prima, my name is Wilma. It’s my pleasure to meet you. I swear if I ever change my mind on having children (and if I am blessed with a baby girl), I will name her Prema. It is a beautiful name. She is well-spoken, beautiful and she has a lovely voice. Ok, enough about her name…let me watch how she cooks her dahl.

  • My easier alternative is when you see the pot has water simmered down, then just pour the fried onions, spices and oil over it. Then stir a bit. Done. I don’t take the lentils out.

  • Hey there….love your channel….Just wondering if you soak the lentils first…..Just made this and I soaked my lentils….I put in half the required stock and mine is still soggy-ish….��

  • I really enjoyed your video. I jave never tried Dahl before, and I am looking forward to trying your recipe. You explained everthing very clearly. Thank you! ������

  • Hey thanks this came out really nice. I did use some olive oil at certian points, not alot.

    I also didn’t have coconut and didnt want to use any other milk and it came out fine, I did use the water for the dhal from my leftover water from boiling potatoes and sweet potatoes.

  • I have eaten plenty of dals and curries in the US and India, but I really love Indian food in Great Britain. I have eaten it in Bristol, Castle Douglas, Newcastle, Manchester, Birmingham, and London. I always got good food, seasoned right and prepared with great passion. I wish I could get good curry in the US. It’s always underwhelming, no passion, little seasoning, and nothing exciting!

    I started a few years ago making my own Indian style food. I will have to make this dal. Thanks.

  • says no oil, but you using coconut milk. lol. so much saturated fat in that. the fat in the amount of oil you’d use to saute the onions and garlic is far less than what’s in that can of coconut milk, so it totally defeats the purpose of not using oil.

  • Dear Maunica, thank you for this recipie which is as great as it is simple to make! Last friday I had to prepare a meal for about 25 persons in my small kitchen and I didn’t want to spend all day there… so I chose to make this nice spicy dhal. Everybody loved it and no big deal to prepare it, even for so many guests!

  • medium saucepan
    250g lentil or yellow split pea
    1tspn tumeric powder
    2L water
    pinch of salt
    bring to boil, simmer for an hour.
    mash roughly
    add a little more water to loosen

    deep wok medium heat
    3 tblspns oil (vege sunflower)
    1 tspn mustard seeds
    1 tspn cumin seeds
    3-4 cloves
    1 cassia
    4 brown chili
    8-10 curry leaves halved or torn
    stir a little
    then add lentils
    stir and heat for 3-5 mins

    then add
    1 tspn kashmiri chili powder
    pinch tumeric
    pinch salt
    2 heaped tspns jaggery or castor sugar
    sour element 2 tspns tamarind paste (or lime juice)
    reduce a little over 5 minutes.

    coriander when off heat
    serve with chapatis

  • Have you consider using a baker’s pastry scraper to gather your chopped vegetables from your chopping board instead of picking up the whole thing?

  • Thank you. I make dhal once a week(my mums version of Tadhka dhal) and just wanted to look at different versions of dhal. enjoyed watching your mum cooking with love. will try her version.:)

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    https://www.mayoclinic.org › symptoms-causes › syc-20373711

    May 8, 2018 Hyponatremia occurs when the concentration of sodium in your blood is abnormally low.
    Sodium is an electrolyte, and it helps regulate the heart.

  • I just made a very large pot of This! Its delicious and I have plenty for leftovers (for at least 2 weeks!)
    Put it over cauliflower rice
    Soo good!
    Thanks for sharing! ��

  • I love this! I Love videos where people arent just recording themselves or TAAALLLLKKINNNGG.
    This is classy, Entertaining, straight to the point, derailed, and delicious!!! Love it Olivia <3 youre name is beautiful too btw.. maybe im just being extra nice cause im starving and sooo excited to get in the kitchen xDD

  • I just followed this recipe to a tee: 250g of Split Pigeon Peas, 8.5 cups water. Brought to a boil and simmered for an hour. My result was not a thick Dal. I got a pot of runny, soupy disappointment. Even after I mashed it up, still runny.

    The amount of peas she uses looked like more than double, maybe even triple what I used (which was 250g as said in the video). I have a digital food scale, so the weight was spot on. If you look at the inside edge of the pot at 1:04 it looks like something was poured out based on the residue sticking to the side.

    I’ve noticed a lot of TV and YouTube chefs do things like this. I’ve even seen videos where the final product, after simmering for a while, was in a totally different colored pot. Beware of FRAUDS!

  • I love lentils but I got tired of cooking it the same way every time. I found this and I decided to try it out. I couldn’t find fenugreek leaves and garam masala but I asked my Indian friend and she gave me some. My Friend was even giving me tips on how to make it better but I told her that I was following the recipe in this video exactly.
    After I was done I asked her to taste it and give me her verdict. She went from giving me tips to asking for this recipe ✌��
    It is absolutely delicious! I am having it with bulgur Thank you so much for this recipe ♥♥♥ God bless you ��

  • I soak the lentils overnight. It seems to plump up the lentils and they cook relatively fast over low/medium simmer. about 15-20 min. Recipe looks great!!!

  • Made this for the first time and my eyes were watering super bad from the onions��, it even made my boyfriends eyes water from the other room�� other than that it was a great recipe ❤️��

  • This looks amazing! Such an easy video to follow thank you! Will deffo be cooking this in bulk when I’m at uni! Love your videos so so so much xxx

  • Everyone can learn how to cook Indian food…I don’t know how to cook until few years back. Now my skills are a lot better and it inspired me make and share youtube videos.

  • Very simple and looks good.Great video but I couldn’t use my naked fingers to chop the green chillies.I know they are some that aren’t hot but to keep on safe side because hot chillies can have a lingering burning sensation on the fingers. I will definitely try her way..We use yellow split peas to cook up a dhal dish. Dahl is very good for vegetarian and other people eating meats.Its rich in proteins. Dahl can be served with anything, rice, chapatis, roties, nan bread, Mexican bread and any other bread or rice dishes preferably the plain rice.

  • For those of you who would like to see other indian dishes.

  • Difference between her cooking and other peoples’ is that she made it with love! So much care and love is infused into each step which I believe you can taste it in the finished product. Hari Ghotra your cooking is beautiful.

  • Yes! This is the dish I will cook for my wife tonight! I don’t have tamarind paste, but fresh kokum from Goa. I’ll try this as a substitue. I absolutely love the texture of the lentil you show in your video. Beautiful! Keep on don posting such great recepies. Fan of your food blog as well!

  • omfg it’s so good, instead of the tamarind I’ve used a plum jam that was very sour, it was one of the best dishes I’ve ever cooked

  • Why do the lentils have to be cooked separately instead of letting them cooking after putting them in the masala? I enjoy cooking but at the same I try to avoid using unnecessary pots and steps to cut some time away. So I’d like to know if there’s a solid reason behind that

  • I love Indian food. This looks so delicious. I’m a good cook but I’ve never cooked or even tried to cook Indian food. For me it’s on another level. But I cook a dish from Morrocco which is similar to dhal so I think I’m going to try this. Wish me luck. Way out of my comfort zone. I even going to try to make naan bread! ��

  • Thanks so much for sharing this recipe. It’s so yum! I have put honey (for sweetness) and lemon (for sour) and turned out delicious.

  • Your mom has gave very good advice and info plus she also has a great voice…so this video can be more better if u less showing you mom’s face..focus more on the ingredients next time..

  • Made this wonderful dish tonight. My wife loved it. Will have to make it for my granddaughters. They love it when grandpa cooks your recipes. So glad I found your channel. Now have my own Dabba. I did add a little Tadka to finish it off. Love methi chicken also.

  • just cooked this dish and it is sooo good! It gives such a full mouth experience such one gets from other comfortfoods. It is a winner! Thanks for posting this.

  • I am so glad this is #vegan, It looks really yummy, simple and healthy. I am definitely gonna try making this, probably with little less of that RED weaponizable powder. Thanks Maunika!

  • Plastic spoon to fry the spices. Folks, don’t stir anything with a spoon that is not steel.

    Btw, thank you for the wonderfully delicious recipe and i love the colour of your shirt and your lovely accent!

  • Great delicious recipe, and I happen to have all of the ingredients, well except broccoli but that’s ok, still delicious my kitchen smells wonderful. Thanks!

  • Kasuri Methi is the secret of North Indian cooking, and outsiders can’t really grasp the importance of it until they start cooking North Indian food.

  • Beautiful dahl.
    I saw you did not wash the lentils. Where they already clean or there was no need for a wash?
    Also, have you ever tried preparing the lentils with a bit of red wine?


  • where’s the yoghurt? I mean is it necessary to add some tayyar (tairu/yoghurt) for rich + tangy taste? Tamarind (assam jawa) can’t provide the richness flavor.

  • I have never called a recipe “sexy” before but there is a first time for everything. Just slipped outta my mouth. White rice with red lentils curry, damn thats tasty.

  • Thank you so much. Very clear instructions and like how your mom (Prema) sliced onion and ginger. Little trick to reduce spicy hotness of green chilies by discarding the seeds. Is helpful.
    All Clad utensils you have are the best quality.

  • I made this and idk about you guys but this dish is SO FILLING. When I have this in the morning (yeah im weird so what) i literally cant eat anything else for the rest of the day. Great job! Its helping me lose so much weight ������

  • I’m an Italian man who likes very much indian food, but I had a few opportunity to eat it in Indian restaurants pretty much away from my little town. Then I found this video and I followed the recipe delivered by Mrs Prema and…miracolously I was able to eat my hown home-made Indian Dah (very testy indeed!!!)
    Thank you very much Mrs Prema (such a sweet lady) for your clear and lovely advices.
    In the meanwhile I’ve also learned how to cook Tikka Masala Chicken, and it was as well a success!

  • Salt substitute would be for instance Braggs soy or in th e USA THEY CLL IT bRAGGS AMINO ACIDS, in the whole foods plant based recipes we remove any oils salt dairy or meat, if it had a mother and father we dont eat it hahahah

  • Tried this today, my first dhal, and I was quite satisfied that I managed to make a tasty, for me somewhat unusual meal. Thank you for the recipe, your very clear instructions and your rather sweet and calm demeanour. Looking forward to exploring your channel more and finally making use of that coriander I’ve been growing in a proper manner, hehe. Blessed day!

  • im 5 days into a water fast but this is definitely making me want to break it lol *so many variations on dhal huh, i do a version that is a lot darker and has more spices but i want to try new styles, i look forward to trying your version soon 😉

  • This recipe is absolutely delicious. I added a tomato and a few more Chili’s because I like it spicy. Much love to your mother and you ❤️.

  • An amazing video of red lentil dhal recipe. This video will help you cook healthy food at home. Click here for more https://www.ayurvedatown.com/giveaway-receive-4-mighty-lil-lentils-flavor-packs-from-seapoint-farms/

  • The perfect Dal is made by 0 Star illiterate chefs on Highway Dhabas period This Michelin Mumbo jumbo is for those who have been served by a butler their whole lives.

  • I watched another Asian lady cook lentils on here, and she disnt drain her lentils, just so briefly, when the dish was finished, you could see the glueiness.
    Yours is so much better, and the masala.
    Great post, very well done. ��

  • You should soak the lentils before cooking; overnight preferably. There are natural chemicals on lentils and legumes that prohibit some vitamins and minerals from being absorbed when eaten. Soaking (and rinsing) first, greatly reduces that prohibitor.

  • Can’t wait to try this. I normally do red lentils like a soup dish. This make it more interesting with the spices and the hot chilly.

  • just made this. My son and I are LOVING IT. I added curry and garam masala! YUMM!! Oh, and I roasted potatoes and stored them in with some baby organic spinach and a teaspoon of brown sugar at the end. Thank you!!: )

  • I have tried it with booth pigeon pea and split gram(chana dal) and the later tastes better. Also i used mustard oil for the tempering. it increased the flavour quite a notches. 
    loved your recipe btw

  • Best Delicious Indian Cuisine Recipes ➤ https://goo.gl/K3rbGK
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    Vegetarian Indian Recipes ➤ https://goo.gl/4dRWo2

  • I am so addicted to this wonderful recipe. I make it two or 3 times a week, and have with rice, a wrap, ryvitas or even on its own. Thank you. x

  • I added the zest of one lemon. And some lemon juice once I served them in bowls. This was amazing. Thank you for taking the time to make this video. This will be a staple item for me.

  • This amachi sounds very educated like most panam kote folks who I know (I am only assuming that she is a Tamil -not Singhalese of Sri Lankan origin. I love their food, in fact all food from both South Indian and Northern cuisines. Dahl curry (sorry for using this “bastardised” generic word) is also delicious with dosais, idalys etc. Bon apettit!

  • Am now making this two days in a row. I enjoyed some delicious dhal from the hare krishna ppl who walk around with a food stall type thing and ever since then I tried different recipes but it just wasn’t that dhal.
    And your one is it!
    I feel truly blessed for discovering this, dhal is my favourite comfort food too ☺️
    Thank you so much also for actually putting the details in the video description, it’s super kind and helpful!

  • Hey Madeleine,just bumped into your videos,they are cool.You can eat dal with yogurt as well.Try it sometime. Good luck,and you are pretty pretty:)

  • I made this yesterday and it was so good. Thank you so much for sharing this recipe. I will be making this a lot more. You’re awesome ��

  • From which part of India Is Mum from Doc.? Are you From the North, We in the south add mustard seed and curry leaves when we season the dahl. Nice video, Your Mum did a good job.Thanks

  • re 8:10 she is saying cumin, but referring to coriander seeds.
    re 10:50 she said 1.5 tsp, but used what looks like a tablespoon. (I like it w/o salt, just spices)

  • It’s okay but all the wrong way around..The tadka usually goes on the top and it is a really fierce infusion of flavour..For this the oil was not hot enough..Indians love to use a word and that is SPLUTTER and I love it..This was not doing that

  • Speaking about red lentils, today at work some colleagues brought some homemade foods and usually I can never eat anything but one has made (or more like her mum) a Turkish lentil dish, basically cooked lentils mixed with chopped onion, parsley, green onion, some bulgur and formed into these fingers and you wrapped them in lettuce and top with lemon juice and eat cold, it was sooo good! And vegan! I must have eaten half of them, because others were more interested in meat dishes. But yeah, that’s something I have to learn to make because I love red lentils but don’t know many ways of cooking them

  • My mum is an excellent cook its been 4 months due to quarantine since I tasted homemade food �� can’t wait for the lockdown to be over

  • Hi Maunika, the dal came out perfect!
    The tamarindi paste changed a bit the color of the dal to a more darker then vibrant yellow but the taste is great!!

  • Oh wow I’ve just made this. It is absolutely delicious the spices Hari has put into it are superb. It’s easy a beautiful recipe. Thank you ��

  • I am Filipino & Chinese and my husband is Punjabi. I just made this and he loved it!!! Actually my first time attempting an Indian dish! Thank you Grandma!!! More recipes pls ��

  • It was soo easy and it was super easy. I thought for a moment that my spices were too burnt for the concentrated smell, but dont worry just lower the heat.

  • Ohhh sweetie!!! I just tried your recipe…it’s delicious!! ������ Thank you, you made my day! Can’t wait for my Indian husband to try it �� hugs!

  • I cooked this Dahl tonight and ate it with a friend of mine. It was delicious. Thank you for the recipe. Although red lentils cook fast but I had soaked them for several hours. It is recommended that you soak red lentils at least for an hour before cooking. I also fried the onions and all the spices in coconut oil. All the aroma and medicinal qualities of spices is released once fried in oil.

  • Its called whitewashed dal. If you want real indian food, come to India like Gordon did in his great escape. You will be as shocked as he was. Indian food being sold in the west is great mis representation adapted to western tastes!

  • I would just like to thank you for this recipe. My partner is Asian (uk pakistan) In 15 years I have never cooked any of the food I enjoy with my v talented inlaws. There are awesome cooks in the family how could I compete? I did try to make channa years ago (followed a recipe to the T bought everything from an Asian grocers) and it was awful and knocked my confidence. I’ve been trying recipes off YT during lock down. I started with pakora, then Saag Aloo, and I thought I’d try your dahl. It was delicious! to be told it was better than my sister in laws was high praise indeed, I was speechless! You’ve given me confidence so thank you. I’m vegetarian and I’ve always said if I could cook, saag aloo, dahl and channa I’d be happy. So I’ll find a good channa recipe next. Thank you again. Take care.

  • This is a really oversimplified and flawed premise in the first place. There is NO ONE WAY to make “the perfect dal”. There are probably a couple of hundred ‘perfect dal’ recipes if you factor in the length and breadth of the country. If the video said that it was the perfect way to make one specific type of dal called ‘Dal Makhni’ it would be closer but probably still way off the mark.

  • This recipe should be watched from the end to beginning. OMG first you put what takes more time to cook, like chickpeas, than you add lentils, later add tomatoes, seasonings at the very end when you turn off the heat.

  • I tried it and it was amazing! I used canned lentils instead of raw ones, so this only took 10 minutes to make. Very healthy and delicious, thanks ��

  • Fantastic recipe, my Nepali boyfriend appreciated it!! Love the fact that there was no butter but curry turned so creamy and yummy!

  • I just made this and it turned out very good. Don’t judge me because it probably sounds crazy, but if you melt some So Delicious no sugar added vanilla bean “ice cream” and drizzle it on top of the dal, it’s even better. I would imagine you’d have the same results with some sweetened coconut cream.

  • Carbs on carbs lol lentils good by themselves. * make sure you get my belly in these shots bitch!* (got to let them know I’m skinny!) Girl bye ��

  • I tried this recipe for a visit from my dad, who never eats indian food and he loved it!!! I did add a nice bit of garlic which worked very well, but in general I love this recipe, because it was so super easy! I didn’t know dhal would be so easy to make. Thank you!

  • Found you on You Tube today. WOW. Make this dal tonight. Best dal I have ever created at home. Thank You so much for such lovely instruction. It was a pleasure to watch the video and a joy and delight to have an amazing dinner tonight. Thank You very much!!!

  • First saw this video a few months ago, and came back to tell you how much I love this recipe. It’s such a delicious and easy meal that I’ve made it almost every week since March. Looking forward to trying more of your recipes:)

  • Loved watching and listening to this lady, she is a pro! The Dhal looks great too, not unlike our Pease Pudding, which we make with ham, thank you!

  • Lovely recipe which I will definitely try. I’ve been cooking lentils for years (I’m from Mauritius ����), the way my mum did and sometimes with some variations which an Indian Chef/friend taught me, all delicious. This is slightly different so I’m really excited to give it a go… Thank you! �� I need to find some dried fenugreek leaves. I’ve only ever used the seeds…

  • I wish I could press like like like and like again to signify how much i appreciate this vid, I Love your mum so much and want to give you both a big hug x

  • Yay dahl! Its the comfort food you never knew you were missing! For Americans you can get red lentils at Trader Joes for crazy cheap too.

  • OMG!!!!!!!!!! I made it today and it’s amazing, AMAZING! So easy to make and the taste is phenomenal. I I added honey instead of sugar:)
    I wish Maunika had more cooking videos on youtube.

  • maunika you need to mention which lentil do we need for dahl. i used the green one and it s not mashy at all, i should have used the red lentil as I dont have the one that you use.

  • Loved the story of being hungry after school and looking through the cupboards! Very very relatable:) I made daal before but I slow cooked 9 onions down for like 2 hours. I’ll definitely have to give this version ago! Thanks for the video

  • What kind of chili peppers are you using (the name of it or is Chili Pepper the actual name of it like Jalapeno or Serrano)? I don’t usually cook with them so I’m not familiar with the different types. Also, where would I get fenugreek leaves? This looks so delicious.

  • leaving this here for when I want to make this recipe later:
    slice like half a thing of ginger (leave skin on)

    1 thin green chili (stalk removed, cut in half)

    add abt 1/2 a cup of red kidney beans
    to a pot
    add a couple of cups of black lentils

    add some water to pot (at least 1 in above lentils)

    add in ginger & chili and a pinch of salt

    let it cook for at least 90 minutes

    in a separate pan, add oil

    add in about 1t of whole cumin

    add 1 small chopped onion

    add in spice: 2t coriander powder, 1t red chili powder,

    add 1 diced tomato

    after tomatoes start to disintegrate, begin adding spoonfuls of cooked lentil into pan (don’t drain)

    cook in pan for 30 to 45 mins

    lower heat & add about 1/2 a stick of butter (cubed), 200 mL of cream, 1t of garam masala, 1t of ground fenugreek leaves

  • Honestly, Ugh! Tatti Cooking! This guy is cooking Maah Rajma and calling it daal makhni. Even worse, he’s cooking in poorly. I am not sure how he’s Michelin star holder?

  • Hey I’m trying to lose weight and I really like to know how many calories are in 200 grams of red lentils(the exact amount as described in the video)? Please, I’m so confused rn because there are so many not so likely information all over the internet and I don’t know which ones is correct.

  • Sure it tastes nice but WOW that is seriously unhealthy. There really is no need to use so much fat and oil. You can make a nice tasty dhal incredibly healthy. Come on mate, show us some ways of keeping it clean

  • This dal is nothing compared to the dal you get in India. No flavours and zero cooking style, the original dal makaani is cooked on coal for simmered for hours to make it creamier. It’s just amazing how it gets a Michelin ��

  • I don’t know where you learnt your hindi. Its never called “DAHL”. Respect a language. Misleading to non-hindi natives. It Dal or daal.

  • Thank you so much for the recipe! I have always wanted to cook Dahl for decades as I am obsessed with Indian food. This quarantine life made me try to cook one by myself. I found this recipe the simplest and healthiest, so I chose this video and followed the instructions. It was delicious. My husband and I loved it! Thank you!!!

  • Mr.chef our mother can make this everyday better than yours more rich and more flavourful still Michelin star chef would fail against our moms. You guys go abroad and say it’s amazing tell them to come to india to get the real taste….

  • 90 minutes boiling the lentils?!! Plus 40 to 45 minutes of heating the grounded spices?!!! Where is the salt added?!! Is he kidding?! Does he know that thing called pressure cooker? Anyways, Michelin certified, wonder why!!!

  • Thank you,I have watched so many dhal recipes on YouTube but yours looked so simple,perfect for a quite lazy cook like me.I am going to try this tomorrow…I think I will be able to do it…it looked yummy…

  • It’s quicker to put the lentils in a pressure cooker rather than wait 90 minutes for them to cook
    ���� and then add them to the sauce ��������

  • You don’t mention which daal you are using,as there 5 to 6 types of daal
    So which o e is this???? As you don’t even mention the name,you keep saying daal daal
    Please tell me what daal is this
    Thank you

  • Why did he strain in the fenugreek leaves instead of just pouring them in? What’s the difference, just pure powder vs. powder w/some leafy bits?

  • I am not an Indian but I always love to have Indian food more than any other. When I watch your video I can feel the aroma come out of this carry. Thanks a lot.

  • Dear Hari, what a delicious and precise recipe! I adore you. Authentic indian cuisine in clear words. Regards, Andreas from Bochum, Germany. Thanks so much for your channel in so very bad times:-x

  • I sprinkle a little chopped coriander in the end. Also using home made garam masala makes a huge difference no matter whatever ready made masala brand

  • WARNING:Please Wash and soak all kind of Lentil for atleast 30-45 minutes prior to cooking in water.Lentils contain high amount of cyanide..which is not poisonous but very bad for your digestion..Also u will feel bloated or some kinda gas in ur stomach if ur body can not digest..best way to avoid this is to soak the lentils before u cook..it goes the same with rice..also it will save cooking time and cooking fuel.
    For kidney/lima beans soak them for at least 8 hrs..if u eat 10-15 raw lima beans it can make ur blood coagulate and can lead to death..
    Also always use some oil for the spices to release all the aromatics inside..Best is Ghee but for vegans any cold press oil will do

  • love your channel I made this in a whole food plant based way by substituting the oil with water for sautéing. would be nice if you couLd show some recipes in a whole foods way rather than using oil and dairy, just subscribed tHNASK YOU, I used tomatoes from my garden fresh

  • Thank you Prema for teaching us. I had difficulties to find out what Turmeric is, in german it is Kurkuma. A list of ingredients would be helpful.

  • I get that this is supposed to be a health video, but if you’re living an already pretty healthy lifestyle like being Vegan, then making you’re dishes Salt-Free will actually prove more detrimental to your health than if you just added a pinch of salt.

    Salt is an absolutely VITAL mineral for proper health function. It’s a basic Electrolyte, so while in large amounts it can dehydrate you, in healthy doses Salt allows your body to properly absorb and Retain water molecules.

    If you try to cut down your salt intake without a Doctor or other Professionally trained and Licensed Health Advisor telling you to do so, then you could be seriously harming yourself and your body.

    Also, something else I just realized too is that this is supposed to be Oil free, but do you realize that Sunflower oil, Olive Oil, Flaxseed oil, Palm Oil, and even (Get this:O) Coconut Oil, are ALL 100% Vegan because they’re ALL plant-based oils that involve no animal products whatsoever?

    Oil and salt are extremely crucial for a good tasting dish, as well as for basic bodily function, so any dish that has neither will have to be adjusted with both to be good IMO

  • I love every word that comes out of this man’s mouth. He’s filled with warmth, kindness, and passion, and I dont think we take enough time to appreciate the rarity of such a beautiful spirit. I know it’s a cliche, but he is the embodiment of, “If only we had more people like him in this world…”

  • HOW NICE! but damn that’s spicy… although it depends on how much you put for how many people! I don’t like when it burns my stomach. I really like spices though. Nt when it’s overly hot

  • Just be very careful with the instructions if you are doing this the first time. You do not need to add as much water to the lentils as she says otherwise you’ll end up with a soup! You need much less. Also, it looks like the masala gets cooked in 5 minutes but in my opinion it needs more time for the tomatoes to really break down.

  • Did you pour hot water over rice? Does that work? The Bain of my existence is cooking rice in a pot because I don’t have a rice cooker and the boiling over and the sticking and the having to add loads more water and the burning. Gah! If there’s an easier way to do it in the pot I’m all ears!!

  • Good morning from united Arab emirates Great recipe thank you so much I like Indian food and Indian people helpful and clean heart