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Spiced dhal with pappadums & raita


  • Heat the ghee in a large heavy-bottomed pan and gently saute the onions, chilli, ginger and garlic. Add the mustard and cumin seeds, turmeric and coriander, and briefly toss to toast.
  • Then add the lentils to the pan, mix well and add the stock, tomatoes, salt and curry leaves. Turn the heat right down, stir and gently cook for about 25 mins until the lentils are tender, adding more stock if needed and stirring now and again. Taste for seasoning.
  • To make the raita, combine the yoghurt, cucumber, lemon juice and mint.
  • Place the pappadums in one layer on kitchen paper towels and microwave on high for 50 sec (or fry in vegetable oil).
  • To serve, place the pappadums on individual plates, fill with the dhal and flick raita over the top.


  • 2 tbsp ghee
  • 2 medium-large red onions, chopped
  • 1 small red chilli, sliced
  • a good knob of ginger, grated
  • 2 garlic cloves, crushed
  • ½ tbsp mustard seeds
  • 1 tbsp cumin seeds
  • a good pinch of turmeric
  • ½ tbsp coriander seeds, crushed
  • 1 cup red lentils, rinsed & drained
  • 2½-3 cups vegetable stock
  • 8-10 cherry tomatoes, quartered
  • sea salt flakes
  • 10-12 fresh curry leaves
  • 3 heaped tbsp plain yoghurt
  • ½ continental (telegraph) cucumber, finely diced
  • juice of ½ lemon
  • 1 tbsp mint leaves, chopped
  • pappadums

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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