Traditional Dahl Recipe

In this recipe, I soak the red lentils for 12 hours or overnight before using them as it makes them much easier to digest. If you don’t have any ghee, you can easily use olive oil instead. I’ve also added cashew butter right at the end of this dish as it adds a nice creamy flavour and helps thicken the dahl.
Serves: 4
Ingredients
Method
- 2 tbsp ghee
- 2 tsp brown mustard seeds
- 1 tsp turmeric powder
- 2 tsp ground coriander powder
- 1 onion, finely diced
- 1½ cups red split lentils, soaked for 12 hours
- ½ tsp salt
- 1¼L water
- 2 tbsp cashew butter
- Cooked basmati rice, to serve
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