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100g Yellow split (Toor dhal)
100g Moong dhal
1 tbsp Black mustard seeds
2 Onions
1 tbsp grated ginger
2 Chopped tomatoes
2 tbsp chopped fresh coriander
80ml cream
1 teaspoon chilli powder
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100g Red lentils (Masoor dhal)
2 tbsp Ghee
½ teaspoon Kalonji (black onion seeds)
4 cloves Garlic
1 tbsp ground cumin
3 teaspoons ground coriander
1 teaspoon turmeric
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Rinse each dhal, separately, under cold water: drain. Put only the toor dhal in small bowl, cover with water; soak for 30 minutes, drain.
Heat ghee in large heavy-based pan; cook seeds, stirring, until they start to pop. Add onions, garlic and ginger; cook stirring, until onions are browned lightly.
Add ground spices; cook, stirring, for 1 minute. Add all dhal, undrained crushed tomatoes; simmer, covered for 30 minutes or masoor dhal are soft. Just before serving – add remaining ingredients, stir over low heat. Ready to serve.
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