Turmeric Daal - Cook Republic #vegan #glutenfree


  • Author: Sneh Roy
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Mains
  • Cuisine: Vegan, Gluten Free


  • 2 tablespoons coconut oil (or ghee)
  • 1 teaspoon cumin seeds
  • 8 curry leaves
  • 2 small green chillies (optional)
  • 2 cups (280g) red split lentils
  • 2 teaspoons ground coriander
  • 1/4 heaped teaspoon ground turmeric
  • 2 teaspoons sea salt flakes
  • 4 cups (1 litre) water
  • fresh coriander leaves, to serve


Heat coconut oil or ghee in a deep 2 litre saucepan over medium-low. Add cumin seeds, curry leaves and chillies. Fry for a few seconds until the cumin seeds start browning. Reduce heat to low and add the lentils. Fry on low, stirring constantly for about 2 minutes until lentils are glossy and turning a shade richer.

Add spices and salt. Mix well. Add water and increase heat to medium-low. Cook uncovered for approximately 20 minutes, stirring occasionally. Top up with half a cup of water if most of it has evaporated. Cover and cook for another 5-10 minutes until the lentils are cooked and creamy. The consistency of the daal should be like a thick soup.

Garnish with coriander leaves and serve hot with crusty sourdough or steamed rice.


I will often chop a small green chilli or a small green capsicum and use that instead of 2 whole chillies in this recipe. It adds a lovely, slightly smokey flavour to the daal. When I do this, additionally I like to pan fry a sprig of curry leaves and a whole chilli or two in a bit of ghee and add it to the cooked daal as a garnish. It looks absolutely beautiful and smells divine.


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