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  • Oil 50.0 g
  • Onions (finely chopped) 300.0 g
  • Cumin seeds 10.0 g
  • Water (cold) 1.3 l
  • Coriander (finely chopped) 15.0 g
  • 500 g Dry lentils (rinsed and drained)
  1. Method:

    • Heat the oil in a pot and fry the onions and cumin seeds until slightly brown.
    • Add the Robertsons Turmeric, lentils, Robertsons Indian Spicy Lentil Dhal Mix, Knorr Tomato Pronto, water and Knorr Aromat Naturally Tasty. Bring to a low simmer with lid on and cook for 45 minutes (until the lentils are soft to the bite), stirring occasionally.
    • Add coriander and stir through. Remove from the heat and pour into a half-size insert.
  2. Chef's Tip:

    Soak lentils for 3-4 hours before you start cooking or as an alternative use tinned lentils or yellow split peas.