Chilli cumin dal

Preparation info
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By Christine Manfield

Published 1999

  • About

A fragrant and tasty lentil dish that can be eaten on its own or served with roasted meats or grilled fish. Other lentils can be substituted for the masoor or red gram dal — you will just need to alter the cooking time according to the size of the lentil used.


  • 2 teaspoons nigella seeds
  • 2 teaspoons cumin seeds
  • 60 g


  1. Lightly dry-roast nigella seeds over gentle heat, then set aside. Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
  2. Heat ghee in a frying pan and cook onion, ginger, garlic and chilli over moderate heat until they are softened and aromatic, about 5 minutes.
  3. Stir in ground cumin, nigella seeds, korma, ground card