This is a lovely accompaniment to any other curry dish, or can be eaten on it's own with rice. Omit the chili if you don't like it hot - it's still just as wonderful!Ingredients
- 100 grams of red lentils, washed and drained
- 200 grams of yellow (toor) lentils, washed and drained
- 850ml water
- 4 garlic cloves, roughly chopped
- 1 medium onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp salt (add to taste required)
- 30g butter or ghee
- 1/4 teaspoon cumin
- 1/2 tablespoon garam masala
- 1 teaspoon turmeric
- 1/4 teaspoon asafoetida
- 1/4 teaspoon chilli powder
- 1/4 teaspoon coriander
- 1/2 teaspoon fresh coriander for garnish
Method
- Rinse the lentils in a sieve under cold running water until the water runs clear. This is to remove any dust or powdered lentil.
- Bring the water to the boil and add the washed lentils.
- Add the turmeric and ground coriander, stir and simmer for 20 minutes or until lentils are soft.
- Cook until the water is absorbed, if they go dry and are not soft, simply add more water.
- Add the butter to a large frying pan and cook gently with the cumin and asafoetida for about 20 secs.
- Add the chopped onions and garlic and fry until the onions just start to brown.
- Add the chopped tomatoes, curry leaves and chilli powder and continue cooking for another few minutes.
- Add the dhal to the tadka and stir well.
- Continue cooking and add the garam masala and salt (to taste) and stir in well.
- Serve with a few knobs of butter on top of the dhal and sprinkle the fresh coriander leaves on top to garnish.
