Spiced dhal

This is really easy to make. You just need to ensure you soak the lentils overnight or use a pressure cooker to get the lentils nice and soft for the dhal soup.



200g lentils such as channa dhal (split chick peas) or toor dhal (split pigeon peas) soaked overnight

3 tbsp rapeseed or vegetable oil

1tsp black mustard seeds

1tsp cumin seeds

1/2 white onion finely sliced 

1tsp turmeric powder

1 tub SPICED Lush Mush

1/2 tsp salt

squeeze lemon juice

coriander chopped



Heat a frying pan and add the oil. Once the oil is hot add the mustard and cumin seeds and fry gently for a few minutes.

Add the sliced onion and fry for a further 5-10 minutes, making sure the onion does not burn.



Meanwhile in a saucepan, cook the lentils in 500ml of water till soft. Whilst the lentils are cooking add in the turmeric. 

Once the lentils are soft, add in a tub of SPICED Lush Mush sauce. Mix through and then add in the seeds and fried onion.


Let the dhal brew for about 15-20 minutes on a low heat. When you are ready to eat it add a squeeze of lemon and garnish with coriander. Serve with flat bread, naan or rice.