Lemon Dhal

8:47 pm on 1 April 2006


  • dash of vegetable oil
  • 1 onion, finely chopped
  • 2 tsp yellow or black mustard seeds
  • 1 tsp curry paste
  • 2 C red lentils
  • 3 C water
  • 1 whole lemon, finely chopped (minus pips)
  • 1 tbsp light soy sauce
  • salt and pepper
  • 1 tbsp tomato paste


Heat the oil in a saucepan over a moderate heat and fry the onion and mustard seeds until the onion softens and the seeds start popping.

Stir in the curry paste, cook for a minute or two then add the lentils, water, lemon and soy sauce. Season with salt and pepper.

Bring to the boil. Lower the heat then simmer, stirring frequently (keep a watch on it as it burns easily) until the dhal thickens - around 20 minutes.

Add more water if necessary then mix in the tomato paste and check the seasonings. Lemon dhal is good with a vegetable curry, rice and poppadams.

From Saturday Morning

Find a Recipe

or browse by title

What's in Season - July




  • Bay leaves
  • Majoram
  • Winter savoury
  • Thyme
  • Horseradish
  • Chicory