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  • Wash the dhal and lentils under cold running water and drain well. Then place in a large heavy-bottomed pot with cold water to cover and bring to the boil. Add the salt and gently cook until the liquid is dissolved, stirring now and again.
  • At the same time, heat the oil in a wok (or non-stick pan) and gently saute the onion until golden brown. Then add the ginger, garlic, turmeric, chillies, tomato and coriander. Mix well and briefly cook, before adding the sautéed vegies to the dhal and mix well.
  • Serve with steamed rice, roti or chapati on the side.
  • Davinder Bedi - Bedi's Restaurant, Melbourne


  • 50 gm mung dhal
  • 100 gm red lentils
  • 1 litre cold water
  • a pinch of sea salt flakes
  • 50 ml vegetable oil
  • 1 onion, chopped
  • ½ tspn ground ginger
  • ¼ tspn crushed garlic
  • ¼ tspn turmeric
  • ¼ tspn chopped red chillies
  • 3 green chillies, sliced
  • 1 large tomato, peeled & chopped
  • 1 tspn chopped coriander
  • ½ tspn cumin seeds

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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