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Creamy Green Lentil Daal

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Creamy Green Lentil Daal

We love this recipe and make it so often, yet never get tired of it. Leftovers are brilliant as the daal keeps well in the fridge and even frozen. It is crucial to use whole (and not split) lentils to maintain the texture, and soaking them for a longer period really does make a difference here. Try different types of lentils and find your favourite!


Makes 5-6 portions



- 500g green lentils, soaked in cold water for minimum 30mins (ideally 4-8 hours)

- 2 medium brown onions

- 3 cloves garlic, minced

- 2 teaspoons fresh ginger, minced

- 1 tablespoon ghee or butter

- 2 teaspoons garam masala

- 1 teaspoon ground cumin

- 1 teaspoon hot chilli powder

- ½ teaspoon ground turmeric

- 1 can tinned tomatoes

- 200ml fresh double cream, or ½ can evaporated milk

- 750ml water

- Salt and black pepper to taste



  1. Chop the onions into vertical half moons and finely chop the garlic

  2. In a deep saucepan over medium low heat, melt the butter and add the onions. Sweat for c. 10mins until onions are soft, add the garlic and ginger and cook for another minute until aromatic

  3. Turn the heat up to medium high and add the dried spices. Cook for 1-2 minutes

  4. Add the tomatoes and bring to a boil

  5. Add the lentils and water, a good pinch of salt and black pepper and cook on medium low heat, covered with a lid, for 30 minutes or until lentils are soft

  6. Remove the lid and continue cooking for another 10mins to reduce the liquid

  7. Taste and adjust the salt to your liking. Lastly, add the cream and cook on low heat for 5-10mins until creamy

  8. If desired, top with fresh herbs of your choice and a good dollop of yoghurt

  9. Serve with rice, naan or on its own

  10. Enjoy!