Red Lentil Dahl

Red lentil dahl

J’s done a lot of travelling, way more than me.  His story before me is so interesting.  He worked as a scuba diving instructor, competed in x-games, was a mountain guide in Nepal and has since travelled with school groups all over South- East Asia.


Throughout these trips he always takes the time to learn about the people, the culture and in particular their food.  This dahl recipe he learnt on a recce trip, while sussing out a hike in the Indian Himalayas, that the company he was working for wanted to offer its clients.

It’s since become a staple of ours.  Something that he cooks on his night, and that I am yet to attempt. His chapati are something else! I love rice with mine, but J just loves to eat it with the bread.

Do you love picking up recipes when you travel?  What’s the best dish you’ve acquired while being away from home?

dahl and chapati

Red Lentil Dahl
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 cup red lentils
  • 3 cups water
  • 4 large tomatoes, chopped.
  • 1 small onion
  • 1 tsp cumin
  • 1 tsp tumeric
  • salt to taste
  1. Add lentils and water to large heavy based pot.
  2. Boil until soft.
  3. In separate fry pan, fry tomatoes, onion and spices, until aromatic and tomatoes are soft.
  4. Add to lentils.
  5. Add salt to taste (this can be quite a bit)
  6. Serve with rice and chapati


14 thoughts on “Red Lentil Dahl

  1. As a variant, you can try adding some vegetables like Capsicums, Beans, Carrots, shallots, pumpkin and curry powder. That tastes delicious as well. We call that ‘Sambar’. You can enhance the taste by frying the cumin/onions/tomatoes etc in either butter or clarified butter. Trust me, Clare, you will absolutely relish it…………love from India……:-)

    1. Thanks so much for taking the time to comment! I’ll have to give adding those extra vegetables a go! Thanks for the suggestion.

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