Longevity Hunza Dhal with Lemon and Coriander Recipe


  • 100 gms lentils

  • 1 medium size onion

  • 1 tbsp extra virgin olive oil

  • 1 o 2 tomatoes

  • 1 tbsp tomato paste

  • 1-2 fresh green chillies

  • 1 tsp garam masala or curry powder

  • pinch of salt (preferably sea salt)

  • 1 lemon

  • 1/2 bunch coriander


  1. Slice the onion into shreds

  2. Chop the tomatoes and green chillies into very small pieces

  3. Chop the coriander leaves

  4. Pour 250 ml of water into a saucepan

  5. Add in the lentils and then bring to boil.  Boil for 15 mins until the lentils are soft

  6. Heat up a pan and add in the olive oil

  7. Add in the onions and fry for a while

  8. Then add in the tomatoes, tomato paste and chillies and further fry for a few more minutes

  9. Add in the garam masala or curry powder

  10. Sprinkle a little sea salt to enhance the taste

  11. Fry for a few more minutes

  12. Remove the fried ingredients from the pan and add them to the cooked lentils.  Leave it to simmer for 5 minutes

  13. For more diluted dhal, just add some extra tomato paste and water

  14. Squeeze the lemon juice again to further enhance the taste

  15. Lastly, add the chopped coriander and stir it in well.

  16. Serve to be eaten with either chapatti or bread

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