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Golden Daal

Serves: 4


1 brown onion, finely diced

4 cloves garlic, minced

2 tbsp fresh ginger, minced

2-3 tomatoes, finely diced

1 tsp cumin seeds

1 tsp ground coriander

1 tsp turmeric

½ tsp black pepper

½ tsp ground chilli (optional)

1 cup mung dhal

5 cups water

Salt to taste

What to do:

Heat a lidded pan to a medium heat and add the onions. Sauté until the onions are becoming brown and starting to catch on the bottom of the pan, then deglaze with a splash of water. Continue this process until the onions are browned and softened, then add the garlic, ginger and spices.

Cook for another couple of minutes then add the tomatoes. Lower the heat until the mixture is well brown, softened and broken down. Add a splash more water as needed to stop the mixture from burning on the bottom of the pan.

Add the mung dhal and the water, and bring to the boil. Lower the heat and cover. Simmer gently until the dhal has broken down and the water has absorbed to a thick liquid.

Season to taste with salt before serving.

Golden Daal
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