This vegetable Dhal recipe is a dairy-free vegan soup that is hearty and delicious, but also easy and… really budget friendly! We at SedapTV love Dhal, as it’s packed with nutritious & healthy ingredients . So let’s ‘Dhal’ it up a notch and enjoy this step by step guide to get the perfect Naan dipping dish!

Prep Time

Cook Time

Total Time


Family Faves


Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on telegram
Share on print


 100g Bombay Dhal (small beans)
 100g Mysore Dhal (Orange beans)
 100g Malawi Dhal (Larger beans)
 2 Tbsp Salt
 5 cloves Garlic (pounded)
 1 tsp Turmeric
 3 (med) Potatoes
 1 Carrot
 1 tsp Mix Herbs (mustard seeds, fenugreek, urad dhal, cumin seeds)
 1 tsp Cumin powder
 1 tbsp Curry powder
 2 Red Onions (slice)
 2 stems of Curry leaves
 2 dried Chillis
 2 Indian Drumstick (moringa)* optional
 2 Tomatoes
 100g Cauliflower
 4 tbsp Cooking oil
 ½ tbsp Tamarind paste
 1 stem Coriander


  1. First rinse all the dhal well
  2. Combine all three dhal in a pot with water together with salt, turmeric and 2 cloves of garlic and boil for 30mins.
  3. Add in potato, carrots and boil for 10 more minutes, set aside once done
  4. In a wok, heat up oil and add mix herbs, onion, 3 pounded garlic, dried chillies and curry leaves and fry until lightly brown. Then add drumstick, curry powder & cumin powder.
  5. Add cooked dhal to herb mixture into the wok and cook for 3 minutes (if it looks too thick add a little water)
  6. Add in the cauliflower and tomatoes & cook for 5 minutes
  7. Then add tamarind paste, coriander leaves and boil for an additional 2 minutes.

More delicious ideas for you

Rojak Buah Mahsuri
Strawberry Cheese Trifle
Tuna Fish Cakes
Pandan Chicken