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)
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 fresh red or green chillis, chopped
- 1 tbsp garlic & ginger paste/purée
- 1 medium to tomato, chopped
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 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.
- Add up to 1 cup of water to loosen the thick consistency of the lentils. (THE DAL WILL THICKEN UPON COOL so a little extra water at this stage will be fine.)
- In a separate smaller pan or wok heat the remaining tbsp oil over a medium flame. Add the cumin seeds, whole spices and chilli flakes and allow to gently sizzle for 20-30 secs.
- Add the onions, garlic & ginger, fresh chilli, tomato and remaining salt. Stir well and cook for five minutes.
- Add the turmeric, chilli powder and garam masala and mix well.
- Stir in the cooked and simmer on low for up to 5 minutes.
- Now garnish with coriander and serve.