Divine Yellow Dahl ★★★★★1 review

Simple and authentic! Best served with rice and flat bread.


  • 2 Tbsp vegetable oil
  • 3 tsp whole cumin seeds
  • 3 tsp coriander powder
  • 1/2 tsp fenugreek
  • 1 tsp chilli flakes
  • 1 tsp ground turmeric
  • 1 medium onion, finely diced
  • 2 cloves garlic, crushed
  • 2 Tbsp fresh ginger root, finely grated
  • 1 tsp salt
  • 1 1/2 cups yellow lentils (mung dahl)
  • 2 cups vegetable stock
  • 2 cups water
  • 6 cups cooked basmati rice
  • Fresh coriander leaves to garnish
  • 4 tsp shredded Coconut
  • Pappadums & vegan roti bread to serve


  1. Heat the oil in a large heavy based saucepan, stir in the cumin seeds, coriander, fenugreek, chilli flakes, and cook for a minute. Add the onion and cook until translucent. Add the garlic and salt and cook another minute
  2. Add the ginger and turmeric and stir briefly. Next add the lentil. Stir to cover in spices and then add the vegetable stock and water.
  3. Bring up to the boil, reduce the heat and then simmer until the liquid is absorbed and the lentils and soft, about 25 minutes.
  4. Serve in a bowl hot with the rice, coriander leaves, shredded coconut, pappadums and roti bread.

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

Leave a Rating or Comment

  • no rating
  • Anastasia ★★★★★
    18 June 2019