Dhal Sauce


10 Portions

Dried Red Lentils 150g
Cold water 350ml
Dried Cumin Pinch
Garam Masala Pinch
Onions – Diced 1 small onion
Garlic – Pureed 1 clove
Tomato Puree Pinch
Ginger Pinch
Salt Pinch
Pepper Pinch
Fresh Coriander Leaf 10g
Olive oil For frying

50 Portions

Dried Red Lentils 750g
Cold water 1.75 ltrs
Dried Cumin 1 tbsp
Garam Masala 1 tbsp
Onions – Diced 1.5 large
Garlic – Pureed 0.5 bulb
Tomato Puree 1 tbsp
Ginger 0.5tsp
Salt 1 tsp
Pepper 1 tsp
Fresh Coriander Leaf 50g
Olive oil For frying

100 Portions

Dried Red Lentils 1.5kg
Cold water 3.5 ltrs
Dried Cumin 2 tbsp
Garam Masala 2 tbsp
Onions – Diced 3 Large
Garlic – Pureed 1 Bulb
Tomato Puree 2 tbsp
Ginger 1 tsp
Salt 1 tbsp
Pepper 1 tbsp
Fresh Coriander Leaf 100g
Olive oil For frying


  1. In a sieve, WASH the red lentils until the water runs clear this is VERY important
  2. In a suitable heavy bottomed sauce pan add the WASHED lentils and the cold water and mix very well
  3. Bring to the boil and reduce to SIMMER stirring regularly as the lentils will stick to the bottom of the pan and burn
  4. Cook for 35 minutes or until the lentils are just tender
  5. Remove from the heat and allow to stand, mix gently with a whisk to help the lentils to break up slightly
  6. In a separate pan, add the onions and fry on a moderate heat until soft
  7. Add the garlic, tomato puree and spices and cook for 5 minutes on a low heat adding more oil if necessary
  8. Add the cooked lentils to the onions and spices and mix very well
  9. Cook for a further 10 minutes to allow the flavours to mix
  10. Adjust the consistency with water if necessary and taste, if more spices are required add them and cook for a further 10 mins

Key Points

Try not to over cook this recipe as it can turn to mush.