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    About this recipe: I actually learned this in the kitchen of a seasoned Indian homecook! It's a traditional fragrant dish with yellow lentils (toor dhal), ginger, chilli, tomatoes, cumin and garlic. You can also use yellow split peas (moong dal).

    Serves: 6 

    • 500g (2 1/2 cups) yellow lentils
    • 600ml (2 1/2) cups water
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon grated ginger
    • 1/4 green chilli, diced
    • 1 tomato, diced
    • 3 teaspoons lemon juice
    • 1/2 teaspoon ground turmeric
    • 2 teaspoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1 pinch chilli powder
    • 1 pinch asafoetida (hing)
    • 2 cloves garlic, crushed
    • handful chopped fresh coriander

    Prep:5min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr5min 

    1. Rinse lentils and then soak in water for 30 minutes.
    2. Heat dhal and water with salt until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out.
    3. To the cooked dhal, add ginger, chilli, tomato, lemon juice and turmeric. Continue simmering.
    4. Heat oil in a small saucepan over medium heat and add cumin seeds, chilli powder, asafoetida and garlic; stir until fragrant, about 2 minutes. Stir mixture into dhal and add coriander, mixing well.

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