Ingredients
2 mugs red lentils
2 tsp turmeric
1 tsp cumin seed
1 tsp mustard seed
1 tsp crushed chilli
2 tbsp butter or oil
2 small green chillies, finely chopped
4 cloves garlic, peeled and chopped fine
2 cm piece of root ginger, peeled and cut into 4
1 onion, finely sliced
Fresh coriander, chopped to serve
Cooking Steps
Step 1
Wash the dal until the water runs clear, then drain and put in a large pan and cover with 1 litre of cold water (just enough to cover 2 cm above lentils). Add the turmeric powder. Bring to the boil and skim off any scum that rises to the surface. Add 1 tbsp of butter to the dahl. Boil for approx. 20 mins or until lentils are soft. Do not add salt at this stage.
Step 2
In a separate pan, dry fry the cumin seeds and mustard seeds until they pop but not burnt. Remove and keep aside in a bowl.
Step 3
Fry the chopped onions in the butter until brown. Add the garlic, ginger, and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 30-40 minutes, stirring occasionally, until the dal has broken down completely and become creamy.
Step 4
Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.
Step 5
Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander.
Serve with plain rice or flatbreads.