Dahl is one of my favourite week night dinners when I’m at University. It is so quick and easy to make, I can make up a big batch at the beginning of the week and eat it throughout on the days when I have less time to cook.

Especially in winter, it is such a warming and delicious meal – true comfort food! The lentils also offer a good amount of plant-based protein, and the mix of turmeric, cumin, ginger and coriander make it so fragrant and tasty.


For the Dahl;

  • 1 tsp coconut oil
  • 1 white onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1 tsp root ginger
  • 1 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 250g dried lentils
  • 2 handfuls of cherry tomatoes, halved
  • 200g of spinach

For the Takha mix;

  • 1 white onion, thinly sliced
  • 1 large garlic clove, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tbsp tomato paste
  • 1 tsp garam masala
  • 2 tsp dessicated coconut
  • 1 tbsp almonds, roughly chopped


  1. Heat the oil in a large pan, and add the onion and garlic. Once soft, add the spices and ginger, plus a splash of hot water to prevent the spices from sticking.
  2. Once everything is well coated in the spices, add the lentils to the pan and mix well. Add 500ml of water and bring to the boil, stirring gently occasionally.
  3. Chop the tomatoes and add them to the pan.
  4. Cook for about 30 minutes on a slow boil. As the lentils cook they expand and absorb the water, so you will need to as more now and then.
  5. While the dahl cooks, make the tahka spice mix. Gently fry the onion and garlic until soft. Add the spices, tomato paste and a splash of water to make a paste. Chop the almonds and add them to the mixture with the coconut, and heat gently for a few minutes.
  6. Once the dahl has reduced down, stir in the spinach and the tahka mix.
  7. Serve with rice and yogurt, or as I prefer, in a large bowl with a big spoon!

Published by whatkatiedoes98

English Literature and Spanish student. Future Kate Adie, reporting from the front-line of life. Plant-based, athlete and food enthusiast

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