Turmeric and Ginger Mixed Dhal

Absolutely packed with flavour and very simple to make, this dish is the perfect winter warmer. It’s incredibly economical and any leftovers are brilliant for work lunches.


  • 50 min
  • Serves 4
  • Easy


2 cups Mixed Dhal

1 large onion, diced

4 cloves garlic, finely diced

2 tablespoons finely grated ginger root

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 teaspoon ground coriander

½ teaspoon smoked paprika

1 400g can coconut milk

1 400g can chopped tomatoes

3 cups water

2 tablespoons soy sauce or tamari

1 tablespoon lemon or lime juice

Sea salt and cracked black pepper.

Olive oil or ghee for sautéing

To serve: plain yoghurt or coconut yoghurt, fresh coriander



Place the Mixed Dhal in a large bowl and cover with water. Soak for 4-6 hours. Drain and rinse well.


Heat a generous glug of oil in a large pot over a medium-low heat. Cook the onion until tender and translucent. Add the garlic and ginger and cook for a further minute or so. Add the spices. Give these a minute or two in the pan to become fragrant. Add a splash of oil if the pan is dry.


Add the lentils, coconut milk, tomatoes, water and soy sauce. Bring to a boil and then simmer for 30-35 minutes until the lentils are tender and the texture is thickened. Add the lemon juice and season to taste.

Created for the CareFillery by Kelly Gibney