Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.   

Tasty Yellow Dhal

Raw & Healthy

Hello everyone.

It is very important to always try to eat or drink something nutritious, raw, or health-boosting in your daily diet. The recipe I’m sharing this week is Tasty Yellow Dahl, a delicious, nourishing classic made with yellow lentils and spices. It is excellent when eaten on its own or with your favourite curry. It’s easy to make and a pleasure to eat.


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Serves 6 | Preparation time: 25 minutes | Cooking time: 45 mins + | Stove top


Tasty Yellow Dhal

300g yellow lentils – washed
1 tbsp coconut oil – or quality vegetable oil
1 red onion – finely chopped
1-2 garlic cloves – finely chopped
150g cabbage – washed and finely shredded
1 litre stock – or water


1 tsp fennel seeds
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground black pepper
1 tsp sea salt

Hot Toasted Seed Oil

1 tbsp coconut oil – or quality vegetable oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp nigella seeds


Make Lentil Dahl

Melt coconut oil in a saucepan, add onions and garlic, and sauté slowly until soft. Add ALL spices, stir well, and then add washed lentils, finely chopped cabbage, and stock (or water). Season to taste and gently simmer for 30-40 minutes or until lentils are soft. You will need to keep an eye on the mixture, stirring occasionally and adding more water if the consistency becomes too thick.

Make Toasted Seed Oil

In a small frying pan, heat coconut oil and add all seeds. Toast quickly. Pour the hot mixture over the cooked lentils just before serving.


Pour the hot dhal into a serving bowl and top it with the hot toasted seed oil. It’s delicious on its own or as an accompaniment to your favourite curry. It can be frozen when stored in an airtight plastic container.

JULES Tips: Always cook slowly, stirring well, and add extra liquid if the dhal becomes too thick. It can be made ahead of time and reheated slowly. It also freezes well.