Lemon and Lime Dal

June 24, 2016

  • Yields: 6


3 tbsp Groundnut oil

1 Large onion, finely chopped

2 tsp Cumin seeds

1 tsp Salt

1 tbsp Turmeric

2 Fresh chillies, sliced thinly (reserve a few slices for garnish)

2 Garlic cloves, chopped

250 g Red split lentils

1 liter Vegetable stock

1 tsp Dried mint

2 Limes, zest and juice

1 Lemon, zest and juice

For the dressing:

2 tbsp Olive oil

1/2 tsp Cumin seeds

1 Garlic clove, finely sliced

1/4 tsp Cayenne pepper

1 tbsp Fresh coriander leaves

Serve with rice, nan bread or chappati.


1To make the dal, gently heat the oil in a large deep pan, add the onion and slowly fry for 10 minutes.

2Cooking the onions on a low heat slowly will intensify the flavour and improve the whole dish.

3Add the cumin, salt, turmeric, chillies, garlic cloves and cook for 2 minutes.

4Add the lentils, stock and mint.

5Add the lentils, stock and mint.

6Bring to the boil and simmer for 30 minutes, add more stock if required.

7Stir occasionally.

8Add the majority of the lime and lemon juice, but reserve some to garnish

9To make the dressing, gently heat the olive oil then add the cumin, the finely sliced garlic and cayenne pepper.

10Cook for 30 seconds only then remove from the heat.

11To serve, place the dal into a serving dish and spoon swirls of the dressing over the top.

12Add the lemon and lime zest, the reserved chilli slices, a little fresh coriander and the remaining lime and lemon juice (to taste).


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