I ate a lot of Dahl in Australia, then I went to Nepal for a while and ate it everyday. What amazed me were the different versions I ate as I traveled through different parts of the country. I’m almost hesitant to call this a Dahl, but it’s only my interpretation of it, it freezes well and is a nice cold weather warm up.


  • Split yellow lentils, one pack

  • Chickpeas, canned is fine-2 cans

  • 2 brown onions, diced finely

  • ½ kilo Tomatoes, seeded and diced

  • ½ kilo Potatoes, diced roughly

  • 2 cloves of garlic, finely chopped

  • Ground cumin, 4 tsp

  • Turmeric, 2 tsp

  • Garam masala, 3 tsp

  • Olive oil

  • Salt/pepper


  • 1.

    Soak the lentils overnight and drain, rinse a few times until the water runs clear. Get a deep saucepan and put in about 5 tablespoons of olive oil, put that on a low heat and throw in the onions. Stir till they turn transparent and just start to colour, put in the garlic, keep stirring, turn the heat up to medium and add the cumin, turmeric and garam masala, about a tablespoon of each, add a few pinches of salt and the same of pepper. Stir and combine, we want to almost cook the spices. Throw in the tomatoes and stir till well combined. Add I litre of water and then the lentils and half the chickpeas. Keep stirring, adjust the heat to a constant simmer and leave for 25 minutes or so with regular stirring. Add more water if it’s becoming too thick, you want a soup consistency.

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