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Dahl (lentils)

  • Yield: 4 servings 1x


Whole lentils with skin are green. whole lentils without skin are pink.

You can choose Northern style or Southern style depending on spice




  • 1 pkg lentils--whole with skin (or mung beans) (about 2 cups)
  • 1 2" piece ginger (peeled and cut into slivers)
  • 1 tbs salt
  • 1 tsp turmeric


  • 2 medium tomatoes (diced)
  • 1/2 bunch cilantro (stems removed and chopped)
  • 1-2 medium limes, juiced


  • 1 tbs ghee or oil
  • 1 pinch asafoetida powder
  • 1 pinch red pepper flakes
  • 1 palmful cumin seed (Northern style dahl)
  • 1 palmful black mustard seed (Southern style dahl)
  • 3-5 small or medium curry leaves



  1. Place lentils in a bowl and cover with water.
  2. Let soak for 15-20 minutes.
  3. After soaking, rinse once.
  4. Place lentils in a crock pot or pressure cooker.
  5. Cover with water to twice the depth of the lentils.
  6. Add ginger, salt, and turmeric.
  7. Cover and bring to cooking temp.
  8. In a pressure cooker, allow to cook for 20 minutes. In crock pot, cook on high for 3-4 hours.
  9. When lentils are cooked, immediately add the garnish and stir.


  1. In small saucepan, heat oil/ghee until very hot.
  2. Add the seeds and immediately cover.
  3. Seeds will start to pop.
  4. Turn off heat and allow to continue to pop.
  5. When popping stops, add pepper flakes, curry leaves, and asafoetida.
  6. Mix well.
  7. Pour into lentils. Be careful. Lentils will bubble and sputter from hot oil.


Source: Abha


  • Calories: 390
  • Fat: 4.5 g
  • Carbohydrates: 56.17 g
  • Protein: 24.35 g
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