Submitted by Robyn Clark


5 from 1 vote
Serving: 2
Cook Time 2 hours
Total Time 2 hours
Servings 2


  • 1 cup red lentils
  • 3 cups water
  • Pinch salt
  • 1 diced small onion
  • 1 tablespoon butter
  • 1/2 teaspoon turmeric
  • 2 teaspoons coriander
  • 2 small chopped tomatoes
  • 1/2 -1 teaspoon chilli
  • 3/4 teaspoon cumin seeds
  • 2 tablespoons minced garlic or 4 cloves fresh
  • Squeeze of lemon juice
  • Greek yoghurt


  • Wash the lentils in cold water to remove any scum.
  • Place in your SC with the water , turmeric and salt and turn onto high.
  • Leave cooking for about an hour or more , depending on your cooker .
  • Fry off all the spices and the onion and tomato in the butter and add to the lentils.
  • Continue cooking on high until everything reduces and looks like soup...this took an additional 30mins in my 1.5L slow cooker (which cooks hot so yours may need longer)
  • Add the lemon squeeze and adjust any flavours to your taste.
  • Serve with Greek yoghurt.
  • Makes enough for 2 people.

6 thoughts on “Dahl”

  1. I doubled the recipe and added 1 cup red and one cup brown lentils. I used a tin of crushed tomatoes and fried in a few curry leaves.
    If you’re not big on spicy, halve the chilli amount.
    Tastes fantastic!

  2. I made 2 batches of this- one with chilli and another without. I added paprika to the hot one so we could differentiate.
    Changed water to vegie stock and added crumbled up cauliflower in the last 15mins to add a bit more texture.
    Surprisingly very tastey, even hubby enjoyed it.

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