Not a sophisticated name, but this dahl is delicious mix of 4 different lentils. Use any combination you like (whatever you have in your cupboard), just make up to 2 cups dried lentils. Rinse the lentils until the water runs clear and leave to soak for a few hours.
PREP TIME 15 minutes
COOK TIME 30 minutes
YIELD: 6 SERVINGS
- 1 cup split, husked arad dahl
- Half a cup split husked moong dahl
- Quarter cup split pigeon peas (tuvar dahl)
- Quarter cup plit chick peas (channa ni dahl)
- Half tsp grated ginger
- 2 tsp chopped garlic
- 1 tsp chilli paste
- 1 tomato chopped
- 100g fresh coriander, chopped
- 50ml oil (rapeseed is best)
- 1 tsp cumin seeds
- 1 tsp turmeric
1-2 tsps salt
Pinch of garam masala
- Heat the oil in a large wok or frying pan and add the cumin seeds and let them splutter for a few seconds before adding the ginger, garlic and green chilli
- Keep the heat gentle so that the pastes don’t burn, then add the chopped tomato, salt and turmeric
- Let this mixture bubble away for a few minutes before adding the lentils.
- Add about 1-2 cups of water and simmer until the lentils are nice and soft for about 30 minutes.
Before serving add a pinch of garam masala and chopped coriander.
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