Dahl Bhaat
Serves 4
Preparation Time: 1-1.5 hours


This is one of my favourite recipes to throw together when I need a big hit of comforting rich food. It’s really easy to make and is extremely cheap. I do recommend the use of a pressure cooker as it will make things slightly easier for you, however, it’s not necessary. 
Like all of the recipes here I encourage you to seek the highest quality and freshest ingredients when you are cooking. This makes the biggest difference in flavour and makes the experience extremely enjoyable and memorable. I always encourage sourcing organic/biodynamic/wild ingredients wherever possible to reduce the burden of synthetic chemicals and environmental toxins.
For this particular recipe, I highly recommend you make sure that you use organic split lentils. Lentils have consistently been shown to have the highest pesticide residues of any food. These synthetic chemicals are dangerous and buying organic will avoid this issue. 
This Dahl is super nutritious and a great way to diversify the foods that you and your family eat. This dish is replete with loads of spices and fibres that you may not be able to incorporate a lot so it’s a wonderful inclusion in your weekly, fortnightly or even monthly circulation of meals.


I particularly like this recipe because it covers a lot of bases:

-It’s easy. There’s no overnight soaking of grains or legumes (although if you’re particularly sensitive and/or don’t have a pressure cooker, soaking the split lentils can be a great idea) and the majority of the dish is comprised of pantry items that most people will have lying around.
-It’s full of spices. Spices are excellent sources of unique nutrients and full of flavour. These spices are fantastic for a variety of conditions as well as promoting healthful ageing and longevity.
-It’s really cheap. Even if all of your ingredients are high quality and organic, the base elements are very cheap and can be purchased in bulk.
-It’s really filling and satisfying. This meal never fails to satiate without being heavy.
-It’s modifiable. Feel free to adjust the recipe exactly to your liking; there are no rules.



3 cups Basmati Rice (use brown basmati if preferred)
3 cups Split Red Lentils (organic)
1 bunch Coriander
4 medium Potatoes
1 Onion
Half head of Garlic (use less or more depending on your taste)
2 medium Tomatoes
Ground Coriander Seed
Mustard Seeds
Cumin Seeds
2 Bay Leaves
Curry Leaves
1 Cinnamon Quill
Ghee or Sunflower Oil (depending on your taste)



  1. Thoroughly rinse split lentils until the rinsing water runs clear.
  2. Put lentils in pressure cooker with 2L of water, 1 tsp salt and 1 tsp of turmeric and cook on high pressure for 40 minutes.
  3. While the lentils are cooking, make the rice (add cloves, bay leaves, cinnamon quill and cumin seeds to enhance flavour)
  4. While these are cooking, heat ghee or sunflower oil in a pot and put in 1 tbsp mustard seeds and 1 tbsp cumin seeds until the start popping, releasing their aromatics into the fat.
  5. Add bay leaves, curry leaves and cinnamon quill to the pot and continue stirring.
  6. Once the aromatics are infused, add chopped onion, garlic and salt and continue cooking.
  7. Once browned, add chopped tomatoes, turmeric, cumin, paprika and black pepper and stir in.
  8. Add chopped potatoes and cover in the mixture.
  9. Add water to the pot and simmer until the mixture is reduced and thick, and the potatoes are cooked through.
  10. By this time, both rice and lentils should be cooked. The lentils should have the consistency of a soup.
  11. Stir in a large spoonful or more of ghee into the cooked rice to make it buttery.
  12. Serve by adding the dahl to your bowl, then adding rice to the centre of the dish. On top of the rice, add the potato mixture for extra flavour and colour.