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  • Writer's pictureElani Jeyagugan

Vegan Dhaal Recipe

When I first got to university my first wave of homesickness hit when I missed my mum's cooking. Her dhaal recipe was one of the first things I asked her for, about two weeks into my time at university, and I have since adapted it to be easier, quicker and have less washing up (lazy university students unite). I would love to see your recreations so do go ahead and tag us if you do @luvyum_global on Instagram.


1/3 cup of red lentils

1/2 medium onion

1 green chilli

1 small tomato

1/3 cup coconut milk

1/4 tsp garlic powder

1/4 tsp turmeric

1 tsp salt


  1. Rinse lentils thoroughly with water removing any impurities and then cover them with about half an inch of water.

  2. Dice the onion, tomato and green chilli and put into the saucepan with the lentils and water.

  3. After adding the ingredients add the turmeric, salt and garlic powder.

  4. Heat up the lentil mixture at medium-high heat and let the mixture simmer for about 10 minutes.

  5. When most of the water has evaporated, mash the lentils slightly with the back of the spoon this will give it a creamier texture and allow you to check if the lentils have been cooked properly.

  6. After mashing, add the coconut milk and mix thoroughly. Let this simmer for another 5 minutes.

  7. Once 5 minutes is up, serve hot with rice or any carb of your choice!

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