Photo: Prof. Dr. Otto Wilhelm Thomé Flora von Deutschland, Österreich und der Schweiz 1885, Gera, Germany, Public domain · source

Dish · From Bladwijzer

Red lentil dal with fenugreek seeds

Updated on 10 October 2026

• Makes: 4 people
• Time: 40 min
• From: Fenugreek

Ingredients

• 250 g red lentils
• 800 ml water
• ½ teaspoon ground turmeric
• 1 teaspoon salt
• 2 tablespoons oil or ghee
• ½ teaspoon fenugreek seeds
• 1 teaspoon mustard seeds
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tomatoes, chopped
• a handful of fresh coriander

Method

1. Rinse the lentils in a sieve until the water runs clear. Simmer them gently with the water and turmeric for 20 minutes until they fall apart, skimming off the foam and stirring now and then. Stir in the salt.
2. Heat the oil in a frying pan, add the fenugreek and mustard seeds and fry until the mustard seeds pop and the fenugreek is golden, not dark, or it turns bitter.
3. Fry the onion in it for 5 to 7 minutes until golden, add the garlic and fry for another minute. Add the tomatoes and let them stew for 3 minutes.
4. Stir this mixture into the lentils and simmer for another 5 minutes. Add a little water if the dal is too thick.
5. Scatter with chopped coriander and serve with rice or naan.

Storing: Once cooled, 3 days in the fridge or 3 months in the freezer. The dal thickens: add a little water when reheating.