Go Back
Lauries Dahl in a white bowl with spices

Laurie's Dahl

This recipe uses Australian cup measurements


  • 3 cups red lentils
  • 3 sprigs curry leaves
  • 4 whole dried chillies whole
  • 2 tablespoons tumeric
  • 5 gm salt or to taste
  • 60 ml oil 3 tablespoons
  • 150 gm brown onion diced
  • 1 tablespoon chilli pieces /flakes more if you like to breath fire!
  • 2 tablespoons mustard seeds
  • 400 ml coconut milk or coconut cream
  • 200 gm spinach baby is optional


  • Wash the lentils and, in a thick bottomed saucepan , cover with cold water to approx 6cm over.
  • Add 2 sprigs of curry leaves, the dried whole chillies, turmeric and salt. Bring to the boil (the lentils soak up the water and cook very fast so you need to keep a watch)! Add more water if the lentils are not yet cooked.
  • Once cooked, add the coconut milk/cream and stir in. Simmer gently for 10 to 15 minutes or until it has thickened once more.
  • Pour the cooked dahl into another bowl and use the same saucepan to cook the onions (we call it temper the onions).
  • Add some oil, the diced onions, chilli pieces, the last curry leaf sprig, and mustard seeds. The pan is hot and the seeds will sizzle and spit. After the onions are nicely browned (not burnt) turn the stove off and then add the cooked Dahl, and the spinach and heat gently.
  • Be careful when doing this as it tends to splatter all over the place.....this brings out the flavour and aroma of the spices and onions , adding freshness and spiciness to the cooked lentils.


To add your own touchs you can add more or less chilli. Or add more spices, such as cummin seeds, ground corriander, cinnamon sticks and garlic. Sometimes roughly chopped tomato is also added at the end. Eat it as part of a meal with rice or with naan bread as a snack