Krishna Dhal




If there is one dish that might be an essential addition to any culinary repertoire, it would have to be dhal. It can be served with any curry to produce an exotic feast, can be eaten by itself as a soup with bread, and is the most comforting food on chilly days, poured generously over brown or basmati rice. Dhal can be made up in large batches and frozen in portions which are readily heated when time is limited. This is a more watery dhal that uses hing (asafoetida) powder instead of onions and garlic to re-create the inimitable flavours of Hare Krishna cookery. The longer the cooking time, the better the taste, so allow time for the flavours of the dhal develop. The perfect partner for
Krishna Cabbage and Potatoes with Cumin (get the recipe here!).



Vegetable Oil/Ghee
1 tsp Mustard Seeds
½ tsp Cumin Seeds
½ tsp Coriander Seeds
1 Bay Leaf
1 Dried Chilli, seeded and torn into strips
¼ tsp Hing (asafoetida)
1 tsp Ground Cumin
1 tsp Curry Powder
½ tsp Ground Coriander
1 tsp Ginger, grated
1 Tomato, chopped
1 Carrot, grated
1 Cup Moong Dal, rinsed (or red lentils)
3 Cups Water (approximately)
Salt and Pepper to taste
Dhania to serve


  1. Heat a little oil over medium heat. Add Mustard, Cumin and Coriander Seeds. Add Bay Leaf and Chilli and fry until Mustard seeds begin to pop.
  2. Add Hing and stir in. Add ground spices, ginger, tomato and carrot, stirring after each addition.
  3. Add dal and stir to combine with spices.
  4. Add water and salt and pepper. Bring to the boil and then simmer gently 45-60min until dal is tender.
  5. Adjust seasoning and add chopped dhania before serving to taste.


Serving Dal:

  • Serve as a condiment with rice, dosa and curries
  • Add Coconut milk to make up the cooking water for a creamy dal
  • Add vegetables to the cooking water for mixed dal (eg butternut, potato, mooli etc)





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