Dal with Chilli and Garam Masala Mash

Rachel Allen adapts Indian lentils to go with spiced-up British mash
By Rachel Allen
Dal with Chilli and Garam Masala Mash
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 25 g butter
  • 2 tbsp sunflower oil
  • 1 onions, chopped
  • 2 cloves garlic, crushed
  • 1 small red chilli, seeds removed and chopped
  • 1 pinches asafoetida, optional
  • 225 g Puy lentils, (masoor dal)
  • 700 ml water
  • 2 tsp ground cumin
  • 0.5 tsp turmeric
  • 1 tbsp chopped coriander

For the chilli mash

  • 1 kg potatoes, even-sized, scrubbed, unpeeled
  • 4 cloves garlic
  • 50 g butter
  • 200 ml hot milk
  • 1 red chillies, seeds removed and chopped
  • 1 tsp garam masala
  • 2 tbsp chopped coriander


For the dal, heat the butter and oil in a saucepan, and add the onions, garlic, chilli, asafoetida (if using), and a pinch of salt. Cook on a low heat until the onions are soft.

Tip in the lentils and stir for a few seconds before adding about 150ml water. Simmer until the water has been absorbed by the lentils. Continue adding the rest of the water, and cook until the lentils are soft and the water absorbed. Add the cumin, turmeric and chopped coriander and serve piping hot.

For the mash, boil the potatoes for five minutes in water to cover. Pour off most of the water, leaving about 3cm of water in the bottom of the pan. Continue cooking on a lowish heat now, checking every so often that the water doesn't evaporate. After about 15 minutes, add the whole garlic cloves to the pan, and continue cooking until the potatoes are tender. Peel the potatoes and mash with the garlic - add the butter, a boiling milk, the chilli, garam masala and chopped coriander. Serve straight away with the dal.

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