DabaDrop House Dhal



To make ½ curry of the spice mix (you can used for dal or any curry, meat or veg – super versatile!)


15 x dried red chillies – the long ones (not Bird’s Eye!)

1 cinnamon stick

3 cloves

¼ cup coriander seeds

2 tsp cumin seeds

1 Tbsp fennel seeds


Dry roast all the above spices in a fry pan. Move them around in the pan and don’t let them burn, then blitz or grind into a fine powder.



250g yellow moong dal

500g water

1 tsp turmeric

Salt to taste

200g Coconut milk (optional)

1 Tbsp vegetable oil

2 tsp black mustard seeds

10-15 curry leaves (fresh best but dried perfectly fine too)


Thoroughly rinse the dal. Add the water and cook until the dal splits and begins to get mushy – around 20 mins. Add more water if needed – the cooked dal should be a porridge-like consistency.


Add the oil and mustard seeds to a separate frying pan. Wait until you hear all of the mustard seeds have popped before turning the heat off and adding the curry leaves, then 2 tsp of the spice mix, along with the turmeric. Add this mixture to the cooked dal and stir to combine. Add coconut milk if you prefer a creamier consistency and season with salt to taste.