Grandma’s Dhal Curry

Grandma’s Dhal Curry


Grandma’s Dhal Curry

Grandma’s Dhal Curry – Serves 6

For the Tempered onion spice mix


  • 2 tablespoons olive oil
  • 1/2 teaspoon black mustard
  • 1/2 teaspoon cumin seed
  • 1 sprig curry leaves or 8-10 dried curry leaves
  • 2 dried chillies
  • 1 onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon each turmeric & paprika
  • 1/2 teaspoon each ground cumin &

Heat oil in a fry pan over high heat; add the mustard seeds and allow them to pop, (stand back as the oil may splatter) add cumin seeds and dried chillies and curry leaves

Cook for a couple of minutes, stirring

Add the onion and cook on medium heat until golden, stirring from time to time

Add the garlic and spices and cook for for a couple of minutes, stirring 

For the Dhal


  • 2 cups red lentils
  • Water
  • 1/2 teaspoon turmeric
  • 200ml coconut milk
  • 1 green chilli, finely chopped
  • Handful chopped fresh coriander


In a medium size saucepan, rinse lentils in cold water several times until water is clear; drain

Add enough water to cover the lentils 3 centimetres above the level

Add turmeric and bring to a rapid simmer uncovered

Turn down the heat and cook until lentils are almost cooked (10-15 minutes) add a little more water if need be

Add the coconut milk and stir in the tempered onion spice mix

Cook on low heat for 10-15 minutes, stirring occasionally

Season with salt and stir in the chopped green chilli and coriander


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