3. Boiling the lentils
Add the lentils, potato, and water. Simmer for about 20 minutes, until the lentils are creamy and the ingredients are well integrated. If the mixture becomes too thick before the lentils are cooked, add some hot water.
Useful information
Proper preparation
Best serving suggestions
Alongside naan or roti — for an extra touch of authenticity.
With fresh salad or pickles — for a contrast of textures and acidity.
Chef's tips For a creamier version, replace one cup of water with coconut milk and add it after 10 minutes of boiling.
You can add zucchini, broccoli, or cauliflower for more consistency.
Stores well in the refrigerator for 2–3 days.
Can be frozen, except for the version with potatoes (which will change texture).
Frequently asked questions If I don't have passata, what can I use? Canned tomatoes or fresh chopped tomatoes work perfectly.
Can I use other types of lentils? Yes, yellow lentils, mung dhal, or other small varieties behave similarly. Adjust the cooking time accordingly.
Can I make a milder version for children? Yes, reduce the amount of cumin and turmeric or omit them altogether for a more subtle flavor.
This dhal is a harmonious combination of simplicity and flavor, a versatile dish that can be adapted to both personal preferences and special occasions.
