delicious dal

Spiced lentils make a cheap, wholesome supper - add extra chilli and cumin seeds for a more robust flavour. This is designed to be a low cost recipe.

Each serving provides 477kcal, 26g protein, 71g carbohydrate (of which 2.5g sugars), 8g fat (of which 4g saturates), 7.5g fibre and 0.2g salt.

Tarka dal with rice

tsp turmeric

butter

tsp cumin seeds

garlic cloves, finely chopped

green chillies, finely chopped, to taste

salt and pepper

Cheap, delicious and healthy – tarka dal is the perfect comfort food supper.

Each serving provides 650 kcal, 30g protein, 77g carbohydrates (of which 9g sugars), 21.5g fat (of which 2g saturates), 14g fibre and 0.7g salt.


Tarka dal

250 grams/9 ounces chana dal, rinsed until the water runs clear

vegetable oil

cumin seeds

onion,

green chillies, pricked

root

garlic cloves,

tomatoes

¾ tsp ground turmeric

¾ tsp garam masala

1½ tsp ground coriander

coriander leaves, chopped

salt and black pepper

I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier.

Bengal coconut dal

1.2 litres/2 pints water

chana dal, thoroughly cleaned

½ tsp ground turmeric

coriander

tsp garam masala

salt,

sugar

tbsp oil, unsalted butter

green cardamom pods, lightly crushed

cloves

cinnamon stick

brown mustard seeds

red chillies

bay leaves

Layering up garnishes when serving this chana dal makes it taste extra special. This dal is topped with a tarka, tamarind sauce, crispy onions, root ginger and fresh herbs. 

Chana dal

garlic

tsp red chilli powder

cinnamon

onion, thinly sliced

ghee

garlic cloves, thinly sliced

mustard seeds

5–6 curry leaves (fresh if possible)

tamarind chutney (available in Asian shops)

2.5cm/1in piece root ginger, peeled and very thinly sliced

dill

tsp chaat masala

Dal with tarka and fresh herbs by Sumayya Usmani

How to make dal

Nadiya's dal makes a luxury out of everyday ingredients. The garlic, chilli and spice tarka is an absolute must.

Nadiya's dal 

250 grams/9 ounces toor dal (yellow split pigeon peas)

onions, chopped

red chilli, finely chopped (seeds removed if preferred)

garlic cloves, crushed

½ tsp chilli powder

tsp cumin

floury potatoes, peeled and cut into 5mm dice

tomatoes, roughly chopped

½ onion, thinly sliced

red chilli, thinly sliced

tsp panch phoran

coriander leaves

Tasty and filling, dal makes a cheap, healthy and satisfying meal.
Try freezing it in portion-sized containers - it will keep for up to 2 months.

Each serving provides 356kcal, 19g protein, 46g carbohydrate (of which 6g sugars),	9g fat (of which 1g saturates), 8g fibre and	1g salt.

Slow cooker dal

300 grams/10½oz yellow split peas

onion, chopped

fresh root ginger, finely grated

tsp cumin seeds, 1 tsp crushed finely in a mortar

garlic crushed,

freeze-dried curry leaves

700 milliliters/1¼ pts hot vegetable stock

hot green finger chilli, thinly sliced

tbsp vegetable or sunflower oil

lemon

This could not be easier to whip up – and the base of this recipe (before the turmeric, coconut milk and spinach is added) can be used to make a <a href="https://www.bbc.co.uk/food/recipes/lentil_enchilada_bake_20525">Smoky enchilada bake</a>. Dal freezes so well, so if the portions are a bit big, just freeze in an airtight container for up to 3 months for when you need a little warming up. 

This recipe is part of a <a href=" https://www.bbc.co.uk/food/articles/vegan_budget_meal_plan_for_two"> Vegan budget meal plan for two</a>. In November 2022, this recipe was costed at an average of £2.27 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a <a href="https://www.bbc.co.uk/food/articles/budget_recipes">low-cost store-cupboard</a>.

Red lentil dal 

red lentils

olive oil

onions, finely chopped

chilli flakes

fresh tomatoes, chopped

soy sauce

¼ tin/100 milliliters/3½fl oz coconut milk

spinach spinach (about 125–150 grams/4½–5½oz)

This is a simple and authentic Sri Lankan dal from newsreader George Alagiah's family cookbook.

George's dal

turmeric

250 milliliters/9fl oz coconut milk

tbsp oil

curry leaves

tsp black mustard seeds

dried red chilli,

red onion, thinly sliced

Red lentils are a good storecupboard ingredient because unlike other beans and pulses they don’t need to be soaked before cooking. They are also a healthy source of fibre, which will help you feel fuller for longer.

Each serving provides 251 kcal, 14g protein, 35g carbohydrate (of which 7g sugars), 4.5g fat (of which 0.8g saturates), 6g fibre and 0.6g salt.




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The most viewed delicious dal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine