Righto – here’s my recipie for dhal, I use whole Masoor Dhal (puy lentils) with skin but this will work with Mung just as well! I couldn’t find good chilli powder or curry leaves here in Cozumel, Mexico so I just left them out.
- One cup dry dhal
- 2 tbs vegetable oil (peanut oil is best!)
- Pinch fenugreek seeds
- 3-4 whole dried chillies
- 1/2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric
- 1 tsp salt
- 1 tsp chilli powder
- 1 onion chopped into little squares
- 1 clove garlic sliced thinly
- 2 fresh chillies sliced (thai bullet is best or you can use cayenne or serrano, if you must use habanero – just one will do unless you like it super hot!)
- 1/2 a stem of curry leaves
- 3 tomatoes chopped
- 2tbs sliced coriander stems
- Sort through your dry dhal and get rid of any stones masquerading as dhal – they WILL be there.
- Wash the dhal until your water runs clear then boil to a consistency you’re happy with (usually 30 mins for Masoor and 45-60 mins for mung)
- Heat up the oil to medium and add the dry chillies and fenugreek seeds. Cook till they go a bit browner than they were when you put them in!
- Add the cumin, mustard and coriander seeds and cook until the popping slows down (oh yeah – you might wanna use a lid as a shield against the exploding mustard)
- Add the onion, garlic, curry leaves & fresh chillies and cook, stirring frequently until golden brown.
- Add tomates & coriander stems and cook, stirring occasionaly until the oil starts to seperate from the sides of the mush.
- Pour boiled dhal and water into the tomato masala (or vice versa) and let simmer for five minutes or so to blend well.
- Taste and if its too strong – add plain yoghurt or a pinch of sugar to mellow out.
Serve with white rice or rotis (tortillas heated up will also do nicely) & garnish with fresh coriander for bonus points 😊
Cumin, mustard & coriander seeds:
Fenugreek seeds and dried chillies: