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This is the most popular Indian
lentil dishes and is found today in most Indian restaurants.
Ingredients
- ground turmeric - ¼ tsp
- fresh green chilies - 2,
chopped
- masoor dhal - 115g/4
oz/¼ cup
- moong dhal - 50g/2 oz/¼
cup
- garlic pulp - 1 tsp
- ginger pulp - 1 tsp
- salt - 1½ tsp
- water - 600ml/1 pint/2½ cups
For the tarka
- dried red chilies - 4
- onion seeds and mixed mustard
- ¼ tsp
- tomato - 1, sliced
- onion - 1, sliced
- oil - 2 tbdp
For the garnish
- fresh mint - 1 tbsp, chopped
- fresh green chilies - 1-2,
seeded and sliced
- fresh coriander - 1 tbsp,
chopped
Method
- Boil the masoor dhal
and moong dhal in the water with turmeric, garlic and
ginger pulp, green chilies for 15-20 minutes.
- Mash the dhal mixture
with a fork until the consistency of a creamy soup.
- Add a little water if the
mixture is too dry. Season with salt.
- Make the tarka. Heat
the oil in a pan and fry the tomato, onion with the onion seeds
and mixed mustard, and dried red chilies for 2 minutes.
- Then pour the tarka
over the mashed dhal and garnish with mint, green
chilies, and coriander. Serves 4.
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