Make our Bhaji Daal

Snatch the recipe for our favourite winter warmer.

Our Baji Dahl is creamy, warming and perfectly spiced. Here's how we make ours. Try it at home in under 40 minutes (serves 4).



1 tbsp oil

1 white onion, diced

1 tbsp garam masala

1 tsp turmeric

1 tsp cinnamon

1 tsp cumin

½ tsp cardamom

1 tsp fennel seeds 

1 tsp garlic puree

1 tsp ginger puree

1 tbsp applesauce

1 tsp tamarind paste

½ tsp salt 

250 g red lentils

1 tin coconut milk

3 cups water

Juice 1 lime


1 cup chickpea flour

½ tsp salt

½ tsp ground cumin 

½ tsp baking soda

¾ cup water

2 red onions, sauteed

½ tsp garlic puree


To make the daal:

1. Add oil to a saucepan over medium heat. Add white onion and cook until translucent (3-4 minutes). Add spices (garam masala, turmeric, cinnamon, cumin, cardamom, and fennel seeds) and salt, stir to combine and cook for 2-3 minutes.

2. Add garlic puree, ginger puree, apple sauce and tamarind paste and cook for 1-2 minutes. Add red lentils, coconut milk and water. Simmer over medium heat for 20-25 minutes, until the daal is creamy.

3. Taste for salt and squeeze in the juice of 1 lime.

To make the bhaji:

1. Preheat your oven to 180˙C. Into a bowl, add chickpea flour, salt, cumin water, baking soda and mix. Stir in the sauteed onions and garlic puree. Transfer to a parchment lined or oiled baking tray. Bake for 20-25 minutes, until the top is golden brown.

Serve your daal with a couple onion bhaji, steamed sweet potato and spinach, chopped tomatoes and black onion seeds.