Mixed Dhal

Daydream's Note:

This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a 'moreish', satisfyingly 'meaty' lentil curry.

• Total Time: 1 hrs 20 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 8

• 4 tablespoons ghee (I used 2 tbsp butter and 2 tbsp vegetable oil)
• 2 medium onions , chopped finely
• 2 garlic cloves , crushed
• 1 tablespoon grated fresh ginger
• 1 fresh green chile , finely chopped (de-seeded, if desired, for less heat)
• 1 ½ tablespoons black mustard seeds
• 1 ½ tablespoons ground cumin
• 1 ½ tablespoons ground coriander
• 2 teaspoons ground turmeric
• ¼ teaspoon asafetida powder (optional)
• 5 ounces toor dal
• 5 ounces Urad Dal
• 5 ounces mung dal
• 5 ounces channa dal
• 2 (14 ½ ounce) cans peeled crushed tomatoes
• 4 cups chicken stock or 4 cups beef stock or 4 cups vegetable stock
• 2⁄3; cup coconut cream
• ¼ cup coarsely chopped cilantro

Directions:

1. Mix the lentils together in a large bowl and wash in several changes of water.
2. Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
3. Cook, stirring, until onion is soft, and starting to brown.
4. Add the seeds and powdered spices, and cook, stirring until fragrant.
5. Add the lentils along with the undrained tomatoes and stock, and stir to combine.
6. Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
7. Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
8. Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.

Reviews

[Aleigha Nicole]

Amazing! As far as I know This was made exactly as written and would make it again TY Daydreamer

[Shakahari]

I also made this without the coconut cream and with plain water instead of stock but it was still flavorful and very good. I also used 2 fresh tomatoes which I added to the onion after the spices and cooked for a couple of minutes before adding the water and dal. I cooked it in a presure cooker and allowed it to cook for about 3-4 whistles. Oh and for those without a scale 5 ounces of dal is equal to 2/3 cup.

[MilliesMum]

This recipe was very simple to make and very tasty. I didn't put any coconut cream in (I'm trying to watch my weight), but I'm sure it was just as delicious!