Indian daal with chick peas, raita, naan bread and mango salad


( 2 adults and 2 kids )

  • onion
  • 1 tspcurry
  • 200 gramsred lentils
  • 400 mlwater
  • 1 canchopped tomatoes
  • 1 tspred curry paste
  • 2 cmfresh ginger
  • 1 tspcumin
  • 1 canchickpeas
  • 0.5 tbspacacia honey*
  • 1 clovegarlic
  • 300 mlyoghurt naturel
  • 0.5 cucumber
  • 2 tspfresh or dried mint
  •  lettuce of your choice
  • mango
  •  naan bread
  •  salt
  •  pepper
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Daal is a great Indian veggie dish with lots of flavour. And even our meat-loving kids love it! Here we've served the daal with mango salad, naan bread and delicious raita, which is a kind of tzatziki, great for dipping. Enjoy!


1. Chop the onion and save some of it for the salad. Cook the rest in olive oil with the curry. Add rinsed lentils, water, chopped tomatoes, red curry paste, grated ginger and cumin. Let everything simmer for about 15 minutes and stir frequently to keep it from burning.

2. Drain the chickpeas and add them along with the acacia honey and let it simmer for another 5-10 minutes, until the lentils are cooked out. Season with salt and pepper to taste.

3. Press the garlic and mix it with yoghurt and rinsed, finely diced cucumber. Add half of the rinsed and finely chopped mint - or use the dried variety. Mix everything and season with salt and pepper to taste.

4. Wash and chop the lettuce. Peel and dice the mango. Mix both with the rest of the mint and onion before serving.

5. Warm the naan bread in the oven or toaster and serve on the side of the delicious daal, along with raita for dipping the bread and salad as a crunchy companion. Optionally you can sprinkle it with roast sesame seeds or similar, if you have any to hand.

6. Namaste (give it a Google) - and enjoy!


Curry pastes can be very different, so be mindful of the amount - taste as you go.

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