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    Featured Healthy Vegetables

    Lentils Dhal


    The husband loves Dhal. Every time we go to an Indian restaurant he will definitely order it. I’m not a big fan though. Not that I don’t like it, but it’s just not something I crave or would order off the menu. I’d still enjoy it if it is on the dinner table.

    Plus, lentils are really healthy. It’s a great source of plant-based protein that is heart healthy, high in dietary fibre, helps lower cholesterol, and stabilizes blood sugar. That is just to name a few reasons to enjoy lentils. 

    Because it is one of the husband’s favourite food, I have to make it for him. I served it with cauliflower rice. It goes great with rice, and flat bread too. He was a very happy man that day. It’s true what they say. The way to a man’s heart is through his stomach. 🙂 

    Lentil Dhal

    Servings 4


    • 1 cup 210g red lentils, rinsed
    • 2 tsp grated fresh ginger
    • 2 bay leaves
    • 1 cinnamon stick
    • 2 tablespoons ghee
    • 1 large onion finely diced
    • 2 cloves garlic minced
    • 2 tsp turmeric powder
    • 1 tsp cumin powder
    • 1/2 tsp garam marsala
    • 1 tsp mustard seeds
    • 2-3 dried chillies roughly chopped
    • 2 tbsp lemon juice
    • 1/2-1 teaspoon salt
    • 3 cups tap water
    • Coriander leaves to garnish


    • Place red lentils, ginger, bay leaves, and cinnamon in a large saucepan with 3 cups of tap water.
    • Season to taste with salt
    • Bring to the boil, reduce the heat to medium, then allow to simmer.
    • Stirring frequently for 12 minutes.
    • Pick out the bay leaves and cinnamon spices, and discard them.
    • Heat the ghee in a frying pan over a medium heat.
    • Add the onion and cook for 3-4 minutes.
    • Stir in the garlic, turmeric, cumin, garam marsala, mustard seeds, and chillies to cook for a minute or until fragrant.
    • Stir in the lemon juice.
    • Add the lentils to the pan and mix well.
    • Cook for another 3 minutes, stirring constantly.
    • Remove from the heat.
    • Serve garnished with coriander leaves.


    Adapted from