Do you love Indian food?  Dal is a quick and easy curry to make and the added bonus is it’s healthy.  Most dals are made with red, green or yellow lentils but I encourage you to try this recipe made with black (sometimes called beluga) lentils – I’m guessing you’ll like it!  Black lentils can be usually found in larger fruit and vegetable shops.  


1 cup Black Lentils (pre-soaked in water)

1 tbspn Ghee

1 Onion (chopped)

1 tbspn Ginger (finely chopped)

2 cloves Garlic (chopped)

0.5 tspn Chilli Powder (or to taste)

1 tbspn tomato paste

2 Tomatoes (chopped)

2 tbspns Coriander (leaves chopped, for garnish)

2 tbspns yoghurt

Sea Salt



  1. Heat ghee in a saucepan and fry onion until lightly browned. Stir in ginger and garlic, chilli powder, tomato paste and salt and fry for about 30 seconds until fragrant.
  2. Add the tomatoes and cook for a few minutes, stirring gently. Add in lentils and enough water to cover them. Bring to a simmer and cook for approximately 30 minutes or until the lentils are cooked.
  3. Serve garnished with fresh coriander and a dollop of yoghurt.

To make suitable for Phase 2 Metabolic Balance omit the tomato paste and yoghurt.  During strict phase 2 replace the ghee with water.

No tomatoes – replace with grated carrot.