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PrintMIXED LENTIL DHAL
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Add the tomatoes into the curry and cook for about 10-12 minutes or until the lentils turns creamy.
- Heat the oil in a non-stick frying pan. Fry the onion for about 5 minutes or until golden.
- Add the cumin and garlic, and cook for further 1 more minute over a low heat.
- Pour some of the lentils into this pan, mix well and pour into the curry. Stir in the garam masala and coriander and serve hot.
INGREDIENTS
- 100 grams tomatoes, grated
- 1 tablespoon Cooking oil
- 3 tablespoon onion, chopped
- 1 teaspoon cumin seeds
- ½ teaspoon garlic, chopped
- ½ teaspoon garam masala
- A handful of chopped fresh coriander (leaves and stalks)
Curry - Cooked together
- 50 grams each of split Black gram dhal, split and skinned mung dhal, picked over and washed thoroughly
- 50 grams masoor dhal, thoor dhal and channa dhal, picked over and washed thoroughly
- 750 ml water
- 1 teaspoon fresh ginger, chopped
- 2 teaspoon garlic, chopped
- ½ teaspoon turmeric powder
- 1-2 green chillies, left whole
- Salt, to taste
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