Mixed Dhal with Ginger
Serves: 4 people
Takes: 30 mins to 1 hour
Fondly known in my house as simply Mixed dhal as it uses different lentils as the base.
This recipe is packed full of flavour and is highly nutritious so go crazy with your spice box and get some internal healing going.
Ingredients
250g lentils, I like mixing yellow/toor dhal, red/masoor dhal & brown lentils
1 teaspoon turmeric powder
1 cinnamon stick
1 dried red chilli
2 whole cloves
2 green cardamom pods
3 tablespoons vegetable oil
15 fresh curry leaves
2 teaspoons cumin seeds
1 small onion, sliced
1 tablespoon root ginger, julienned
1 chilli, kept whole but slit down the middle
1 large tomato, roughly chopped
1 teaspoon salt, to taste
2 tablespoons fresh coriander, roughly chopped
Method
Wash the lentils in several changes of water and put in a deep saucepan with around 2 pints of water.
Stir in the turmeric powder and add the cinnamon, dried red chilli, cloves and green cardamom pods.
Bring to the boil and reduce the heat to simmer. Allow the lentils to cook through and soften. This should take around 30 minutes. Remove the froth that rises to the surface, and top up with water if it boils off too quickly. There should be plenty of water!
When the lentils have softened it's time to make the tadka. Gently heat the oil in a frying pan.
Throw in the curry leaves and cumin seeds and leave to sizzle for a minute before adding the onions. Stir well and allow the onions to soften and caramelise for 5 minutes.
Once light golden brown add the root ginger and slit whole chilli.
Saute for 2 minutes before adding the tomatoes.
Stir well and leave to cook for 5 minutes before removing from the heat and pouring it all into the lentils.
Add the salt and stir through the coriander.
Taste and adjust the seasoning.
Serve with rice or fresh hot roti.
