Recipe by Daydream
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.
- 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 1⁄2 tablespoons black mustard seeds
- 1 1⁄2 tablespoons ground cumin
- 1 1⁄2 tablespoons ground coriander
- 2 teaspoons ground turmeric
- 1⁄4 teaspoon asafoetida powder (optional)
- 5 ounces toor dal
- 5 ounces Urad Dal
- 5 ounces mung dal
- 5 ounces channa dal
- 2 (14 1/2 ounce) canspeeled crushed tomatoes
- 4 cups chicken stock or 4 cups beef stock or 4 cups vegetable stock
- 2⁄3 cup coconut cream
- 1⁄4 cup coarsely chopped cilantro
Directions See How It's Made
- Mix the lentils together in a large bowl and wash in several changes of water.
- Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
- Cook, stirring, until onion is soft, and starting to brown.
- Add the seeds and powdered spices, and cook, stirring until fragrant.
- Add the lentils along with the undrained tomatoes and stock, and stir to combine.
- Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
- Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
- Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.