Red Lentil Dahl with Pineapple Chutney

Cook time 20 minutes
Servings 2


1 cup red lentils
4 cups water
4 tbsp vegetable oil
3 tsp cumin seeds
1 tsp turmeric powder
½ tsp chilli powder
2 dried red chillies
4 cloves garlic finely chopped
½ a red onion finely chopped
2 tbsp chopped coriander
Edible flowers
Salt to taste

To serve
Pineapple chutney
Fresh salad- cucumber, mint, tomato, carrot, coriander dressed with fresh lime juice, salt, sugar
Cooked Basmati rice

Red Lentil Dahl with Pineapple Chutney


In a pot, add 2 tablespoon of vegetable oil and heat it. Once the oil is hot, add 2 tsp of cumin seeds and let them splutter. Add the chopped onions and sauté till soft. Add garlic and sauté for a minute. Add the turmeric powder, 1 tsp of salt and chilli powder and mix in the pan together for 30 seconds. Add the red lentils and along with the water and mix the contents. Close the lid of the pot and let it simmer for 15 – 20 minutes stirring every 5 minutes. Check the lentils whether they are cooked and the level of water. If you want your dal to have more fluid-add more water. Alternatively, if you want it to be thick, cook uncovered. Check the seasoning.

In a separate small pan, heat two tablespoons of oil. Once the oil is hot, add one teaspoon of cumin seeds and two dried red chillies and let it splutter. Take it off the flame and pour the contents to the pot of lentils for extra flavour. Garnish with coriander and edible flowers.

In a microwave, heat the poppadum for 60 seconds or till done. Prepare the topping of fresh salad with all the salad ingredients and dress it with lime juice, sugar and salt.

Add the toppings to the poppadum and serve immediately on the side with the dal, rice and Neha’s Pineapple chutney.