Dhal DHAL. INGREDIENTS: 200 g masoor dhal (red lentils) – choose a variety that does not need to be soaked overnight, 850 ml water. A) teaspoon dried ginger (or 1 teaspoon fresh ginger), 1 garlic clove, , � teaspoon dried turmeric, � teaspoon chilli powder (more if you like it hot), tablespoons lemon juice, Salt and pepper to taste. Now make the dhal sauce. Add the lentils, ginger, garlic, turmeric and chilli powder to 1 pint / 600 ml (not all the water) and cook at a low heat for 10 minutes longer than the packet instructions (30 to 40 minutes in total). The lentils should be quite soft at the end. Add a little salt and pepper to taste and stir well.