Three-Lentil Daal

2

Ingredients

  • 100g mung beans (available in supermarkets and Indian grocers)
  • 5-6 fresh curry leaves
  • 1 small cinnamon stick
  • 1 tbsp ghee (or oil)
  • 2 hot green chillies, minced, (or to taste)
  • 1 inch piece ginger, minced
  • 3 large cloves garlic, minced
  • Salt to taste
  • Handful fresh coriander, chopped
  • 100g split pigeon peas (available in supermarkets and Indian grocers)
  • 100 split black gram (available in supermarkets and Indian grocers)
  • 1 1/4 litres hot water
  • 200g tin of chopped tomatoes
  • 1 large onion, chopped
  • 1/2 tsp turmeric
  • 1/4 tsp asafoetida
  • 1 tsp mustard seeds

Use imperial measurements

Method

How to make Three-Lentil Daal

Wash the three daals together and boil in the hot water until tender. Hot tip: Adding a pinch of bicarbonate of soda to your boiling water will make the daal cook quicker. If your daal mixture is too dry add a little more water but do not drain any water from them. Set the cooked daals aside.

Heat the ghee/oil in a large pan and add the mustard seeds. Wait for them to pop, then add the onion, garlic, ginger, chillies, asafoetida, curry leaves and cinnamon. Cook until aromatic.

Add the tomatoes, turmeric and cooked daal mixture. Simmer for 5 minutes and season with salt. Remove from the heat and add the coriander. Remember to remove the cinnamon stick before serving.

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