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Jamie Oliver Dhal Recipe

Jamie Oliver Dhal
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Jamie Oliver Dhal is a simple, nourishing red lentil curry (masoor dal) cooked until creamy, then finished with a sizzling tarka (tempered spices) for extra aroma and flavor. It’s lighter than many restaurant dals, relying on slow simmering for depth rather than heavy cream. The result is velvety, mildly spiced, and deeply comforting — perfect as a main with rice or a side to any curry.

Ingredients

Scale
  • 300 g (1⅓ cups) red lentils (masoor dal), rinsed well
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt (or to taste)
  • 1 litre (4 cups) water or vegetable stock
  • 2 tablespoons vegetable oil or ghee
  • 1 large onion, finely sliced
  • 3–4 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 1–2 fresh green chilies, finely chopped (adjust for heat)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 8–10 fresh curry leaves (or 1 teaspoon dried)
  • ½ teaspoon red chili powder or Kashmiri chili (for color)
  • Fresh coriander (cilantro), chopped, for garnish

Instructions

  1. Rinse the lentils. Place lentils in a sieve and rinse under cold water until the water runs mostly clear. Drain.
  2. Cook the lentils. Put lentils in a large pot with water/stock, turmeric, and salt. Bring to a boil, skim off any foam, then reduce to a gentle simmer. Cook 20–25 minutes, stirring occasionally, until lentils are soft and creamy. Add more hot water if it thickens too much — aim for a porridge-like consistency.
  3. Prepare the tarka. While lentils cook, heat oil or ghee in a small frying pan over medium heat. Add mustard seeds and cumin seeds — let them crackle and pop (10–15 seconds).
  4. Add aromatics. Toss in sliced onion and fry until golden (4–5 minutes). Add garlic, ginger, green chilies, curry leaves, and red chili powder. Cook 1–2 minutes until fragrant.
  5. Combine. Pour the hot tarka over the cooked lentils — it will sizzle dramatically! Stir well to combine. Taste and adjust salt or chili. Simmer 2–3 minutes to meld flavors.
  6. Finish. Garnish generously with fresh coriander. Serve hot.

Find it online: https://britishrecipes.uk/dhal-recipe/