Tikka Masala Dahl

Works beautifully as a tasty and nutritional meal in its own right, or as a side dish to team with another curry.


  1. Tip the lentils into a sieve. Rinse well under a tap. Drain them well.
  2. Peel and finely chop the onion. De-seed the chilli and dice it. Crush or dice the garlic.
  3. Dissolve the creamed coconut in hot/boiling water.


  1. Tip the oil into a large pan on how heat. Fry the onion gently, stirring for 5 minutes plus, until soft. Add the garlic, chilli and curry paste. Stir for 2 minutes. Add the lentils. Stir to coat.
  2. Pour the water/creamed coconut mix into the lentils. Add the tomato puree and chutney, juice of half the lemon and the cinnamon stick if using. Stir. Simmer on a very gentle heat for 15 minutes. Check and stir every so often so it doesn’t stick or dry out. Add a splash of water if it threatens to. You’re after a soft, creamy, thick puree with the lentils having disintegrated.
  3. Taste and then season your dahl with lemon, salt and chopped/torn coriander.


  1. Serve this to spoon onto plates with other curries or in bowls or scoop up with chapattis or naan.
  2. This is great with Raita and Onion Bjahis too and a fresh mango chutney (see Sides).
  3. For an optional topping add more coriander, with some fried garlic slices and popped onion seeds.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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