Red lentil Dahl Serves 4

Masoor dal, also known as red lentil is a staple food in every Indian household. It is an excellent source of iron, protein, fibre, and minerals.




2 onions diced.

3 Garlic cloves chopped.

1 tsp of fresh ginger grated.

½ tsp Khanum crushed red chilli

2 tsp of Khanum Turmeric powder

1/2 tsp Khanum Coriander seeds

1/2 tsp Khanum Cumin seeds

1 tsp of Khanum Garam Masala

½ tsp Mustard seeds

200g dry red lentils

500ml Vegetable stock

400ml Khanum Pure Creamed Coconut

100g of Pure Creamed Coconut with 400ml of boiling water

400ml Chopped tomatoes.

2 Handfuls of spinach

Squeeze of Lemon juice




  1. Heat 3tbs of oil in a large pan over a medium heat. Once hot add the onions and cook for 5 minutes or until softened. Add the Khanum Pure Creamed Coconut to 400ml of boiling water.
  2. Add the garlic, ginger & Khanum Crushed Red Chilli and cook for a further 2-3 minutes.
  3. In the meantime, grind the Khanum Cumin Seeds, Khanum Coriander Seeds and Mustard seeds in a pestle & mortar. Add these to the pan with the Khanum Turmeric and Garam Masala and cook for 1 minute.
  4. Add the lentils, Khanum pure Coconut Cream mixture, Vegetable stock and the tomatoes. Stir and season with salt and pepper. Cook for 15-20 minutes, making sure you stir the mixture often so the lentils do not stick to the bottom of the pan.
  5. Add the spinach and a squeeze of lemon, cook for 1-2 minutes or until the spinach has wilted. Serve in a bowl and sprinkle with a few Khanum Crushed Red Chillis.
KhanumRed lentil dahlSpicesVegetarian