Nepalese Dhal

‘Last night I actually made the Dhal. Thank you for recommending it. It is not one I would have chosen to start with, it felt too simple, however it was perfect, who knew that red lentils should be left el dente!’
Ann S, Cumbria; Black Labrador Member

✨ Before We Begin…

Gentle spices, red lentils, and the holy trinity of onion, garlic, and ginger make this dhal nourishing and comforting. Inspired by Nepal’s warmth and hospitality, it’s simple to make, endlessly soothing, and an ideal foundation for your plant-based kitchen.

‘Must be best food offer, of any genre, in Kendal. Hugely accomplished cooking and very much recommended.’
Tony P, Kendal; Food Customer

The Cook’s Mind

What This Recipe Helps You Practise

• Preparing the holy trinity of onion, garlic, and ginger.
• Toasting spices and loosening with water for balance.
• Cooking lentils to the right texture without overcooking.
• Seasoning with acid as well as salt.
• Finishing with herbs for freshness and balance.

Make-Ahead

• Holds well in the fridge and improves overnight.
• Can be cooked earlier in the day and gently reheated.

Freezer-Friendly

• Allow to cool fully before freezing.
• Freezing intensifies flavour but herbs are best added fresh on serving.

Key Substitutions

• Red lentils: use yellow split peas, adjusting cooking time.
• Parsley: use coriander or dill for a different herbal lift.
• Lemon: substitute lime juice for a sharper note.

Cooking Parlance

• Holy trinity: onion, garlic, and ginger cooked slowly to build flavour.
• Tempering spices: cooking spices in oil to release aroma and depth.

Ingredient Focus

✨Red lentils — small, swift, and steady.

To Ingredient Focus: Red Lentils

Serving Suggestions

• Serve with steamed rice and seasonal greens.
• Pair with flatbreads for a complete meal.
• Thin with stock to create a comforting soup.

Multi-Purpose Recipe

This recipe has more than one life…

• Serve as a main dish or as a side alongside other curries.
• Transform into soup with extra stock for a lighter meal.

Why You’ll Love This Recipe

• It’s one of the simplest and most satisfying dishes to master.
• Budget-friendly, filling, and deeply nourishing.
• Perfect for beginners yet endlessly adaptable.

Watch It Being Made

This is your first taste of cooking with me. In the video, I show you the finished dhal — how it looks, how it tastes, and why it matters. Inside Black Labrador, the full five-part cook-along shows you the timings and rhythm — when to stir, when to wait — that turn a simple lentil dish into mastery.

Want the full set of videos? Join Black Labrador Membership →

Handpicked to Go With This One

A few recipes that play well together — flavour friends, not just neighbours.

• Perfectly Cooked Rice
• Blessed Vegan Garlic Bread – Cooking Hacks To Up Your Game
• Zesty Tagine
• Malaysian Lemongrass and Ginger Curry

Waste Less: How To Use Up Your Ingredient Stash!

Got something spare — a handful, a spoonful, or the end of a packet? These tags help you find other ways to use it. It’s a small step toward cooking intuitively and wasting less❣️

Unlock the Premium Training and Recipe

Inside Black Labrador, members unlock the full cook-along video and complete recipe — written especially for real learning.

This is a premium step-by-step training where you cook with me in real time, understand the exact timings, and learn to trust your instincts.

You’ll gain kitchen confidence with every dish — from handling ingredients well to finishing like a pro.

Join Black Labrador Membership →

Come Cook With Us

Inside the Members’ Room, you’ll find structured video courses and an ever-growing cookbook designed to help you cook with understanding, not guesswork. Learn, revisit, and deepen your skills at your own pace.

Totally recommend the cookery course. The meals are really tasty and full of flavour (not like most of the vegan mush I make for myself).
Kerry B, Cumbria