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Mum’s Fijian Red Lentil Dhal Recipe


  • 1 cup red lentils
  • 6 cups water
  • 2 tsp turmeric powder
  • 3-4 cloves garlic minced
  • 1 (1/2-inch) piece ginger peeled and minced
  • 2 medium tomatoes diced
  • Coconut oil
  • 1 onion diced
  • 1/2-1 red chilli sliced, optional
  • 1 tsp cumin seeds
  • Cilantro, optional


  • Rinse lentils in strainer
  • In a medium saucepan, combine 2 cups of water , lentils, turmeric, garlic, and tomatoes. Bring to boil. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30-40 minutes.
  • Add salt, to taste.
  • Meanwhile in a small skillet, over a medium-high flame, warm 1 tablespoon coconut oil. Once the oil is shimmering add onion, cumin seeds and chili until onions are brown.
  • Pour the mixture into the lentils.
  • Garnish with cilantro.