Coriander Daal


  • 2 tsp ghee

  • 1 tsp turmeric

  • 5 curry leaves

  • 1 tsp mustard seeds

  • 2 tsp ground coriander

  • 1 tsp salt

  • 1 cup red lentils

  • 1 brown onion, finely chopped

  • 1 tsp fresh chilli, finely chopped

  • a small bunch of fresh coriander, finely chopped

  • lemon wedges

Rinse the lentils in the saucepan 3-4 times until the water runs clear. Add 3-4 cups boiling water and cook over low-medium heat for 15 mins or until the lentils have lost their form.

In a separate pan, heat up the ghee then add the mustard seeds and curry leaves. When the mustard seeds are popping, add the chopped onion, chilli, turmeric and coriander and cook 30 seconds or so. Now, add the spice mixture to the lentil pan, along with the salt.

Cook the daal for another 5 mins until looking smooth and delicious. Before serving add the fresh coriander and stir through. Serve with lemon wedges on rice, red rice or with flat breads.

Serves 2-3, gluten free

*Warmth an Ayurvedic Cookbook recipe has been changed from original

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