How to cook lentils

Lentils are a valuable source of complex protein and, when combined with some grains and cereals like rice or chapatis, the protein content can be as high as, or even higher than, a steak dinner.

Indian food is all about variety and dhals give a great contrast to other rich Indian dishes. There really is no end to how many different ways there are to cook the humble lentil. Vegetarian or not, they really are an essential part of any Indian meal.

Our signature lentil dish, the Tarka Dhal, draws from many different influences. Warming spices from the North coupled with a mixture of lentils from the South. It is one of Rafi’s recipes that hasn’t changed at all over the years. It was just right from the beginning! Perfect with any of our curries or just on its own with Naan or Chapatis.

We have also gathered some invaluable tips on the dhal cooking process.

• Always add salt once lentils are cooked otherwise they will take much longer to soften.
• Don’t be tempted to peek in the pan! Always keep the lid on for the entire cooking time.
• Mashing the lentils once cooked will give your dhal a smooth, silky texture; this is all about personal taste.
• Tinned tomatoes can be added to the lentils once cooked for a richer dhal with more body. This is a good idea if the dhal is to be eaten on its own; a plain dhal works better with other dishes.
• Adding vegetables like carrots and pepper to your lentils while they are cooking can give your finished dhal a more robust texture if mashed coarsely
• Try adding half a lemon to your lentils while they are cooking.This will give the finished dish a fresh tangy finish.
• Dhals love garnishes like fresh herbs, fresh lemon, fresh tomatoes, finely sliced onions, or even cream.

Now you’ve got the skills here are 3 excellent Tarka Dhal variations: Gujarati Dhal, South Indian Dhal and North Indian Style Dhal. If you have any variations of your own, contact us via Facebook or Instagram, we would love to hear them!