Tasty yet so simple to prepare, you can use two or more different types of lentils to create this satisfying dish, perfect with either naan, roti or rice. There’s nothing stopping you from just enjoy song a bowlful by itself…
I used equal measures of red lentils and Bengal gram lentil. You could opt to halve these quantities and add a mix of yellow lentils (split mung dal) and/or split pigeon pea lentils (Toor Dal). Just use whichever you prefer or whatever you have readily available in you kitchen cupboards!
Prep Time: 5 mins
Cooking Time: 35 mins
- 1/2 cup Masoor Dal (red lentils)
- 1/2 cup Chana Dal (Bengal Gram lentils)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp dried chilli flakes
- 4 cardamon pods, split
- 3 cloves
- 1 bayleaf
- 1 onion, chopped
- 2 spring onions with greens, finely chopped
- 1 tbsp garlic & ginger paste/purée
- 1 medium to tomato, chopped
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 2 salt
- 3 cups water for pressure cooking + one more
- fresh coriander for garnishing
- Pressure cook the lentils with 1 tbsp of the oil, 1 tsp of the salt and 3 cups of water. Allow to cook until softened. (The chana dal should be cooked but not mashed.) This will take about 15 minutes.
- In a separate medium pan heat the remaining tbsp oil gently. Add the cumin seeds, whole spices and chilli flakes and allow to gently sizzle for 20-30 secs.
- Add the onions, spring onions with greens, garlic & ginger, tomatoes, green chilli and remaining salt. Stir well, cover and cooked on low heat until soft and mushy.
- Add the turmeric and Garam masala and mix well.
- Stir in the cooked lentils along with 1 cup water to loosen the thick consistency. (THE DAL WILL THICKEN UPON COOL so a little extra water at this stage will be fine.)
- Bring to a gentle boil, cover and simmer on low for up to 5 minutes.
- Now garnish with coriander and serve.