Slow cooking the lentils gives layers of flavour and texture. Try to use chana dal lentils: they hold their shape well when cooking. To cook in a slow cooker, see GH TIP.
You'll need to give the lentils a thorough rinse and soak for 30 minutes before you start.
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Total Time:
2 hrs 50 mins
- 500 g chana dal lentils
- 50 g butter
- 1 onion, finely chopped
- 1 tsp. dried chilli flakes
- 2 Tbsp. dried curry leaves
- 1 Tbsp. garam masala
- 3 garlic cloves, crushed
- 3 star anise
- 3 Tbsp. tamarind paste
- 3 Tbsp. dark muscovado sugar
- 4 large tomatoes, roughly chopped
- Juice 2 limes, plus extra wedges,
to serve
For the Bombay puffed rice (optional)
- 25 g puffed rice
- 1 tsp. garam masala
- 2 Tbsp. tamarind paste
- 1 Tbsp. dark muscovado sugar
- 2 tomatoes, finely chopped
- Juice 2 limes
- Handful coriander, roughly chopped
- 1/2 red onion, finely chopped
- Step 1
In a bowl, rinse the lentils in 3 changes of water. Pour over enough water to cover, then leave to soak for 30min.
- Step 2
In a large casserole, heat the butter and fry the onion for 8-10min. Add the chilli flakes, mustard seeds, curry leaves, garam masala and garlic and heat for 1min until the spices release their aroma.
- Step 3
Drain the lentils, put into the casserole, and add enough water to cover generously (about 1 litre/1¾ pint). Add the star anise. Bring up to a simmer, turn down and cover the pan, cook over a very low heat so it is barely simmering for 2hr, stirring occasionally. Remove the star anise.
- Step 4
Stir in the tamarind paste, sugar, tomatoes and lime juice. Simmer for 15min, or until the tomatoes have broken down. Remove from heat and stand for 5min.
- Step 5
If making the Bombay puffed rice, toast the rice in large dry frying pan. Remove from heat and stir in the remaining ingredients. Serve sprinkled on the dhal.
For a vegan alternative, swap the butter for 2tbsp sunflower or vegetable oil.
IN A SLOW COOKER Soak and drain lentils as in step 1. Complete step 2 in a frying pan; transfer buttery onion mixture to the slow cooker. Add the remaining dhal ingredients, but add only 600ml (1 pint) water. Cook on low for 8-10hr or high for 6hr.
GET AHEAD Make dhal (without garnish) up to 2 days ahead, cool and store in the fridge. Reheat slowly on the hob over a low heat until piping hot, stirring often and adding a splash of water, if needed. Garnish with puffed rice, if you like, to serve.
Per Serving:
- Calories: 453
- Fibre: 9 g
- Total carbs: 68 g
- Sugars: 19 g
- Total fat: 9 g
- Saturated fat: 5 g
- Protein: 20 g
Best slow cookers - Tried and tested
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
