Prep 15 mins
Cook 35 mins
The name of this curry when translated means Three Lentil Curry. This is best served for lunch with rice. This recipe is from the Weekend magazine dated January 3rd'2003. Enjoy!
- 1 cup bengal gram dal, split lentil
- 2 cups green lentils
- 1⁄2 teaspoon turmeric powder
- 1 pinch asafoetida powder
- 1 teaspoon ghee
- 1 cup yellow lentils
- 4 -5 green chilies
- 2 sprigs fresh curry leaves, washed and torn
- 1⁄2 teaspoon cumin seed
- 1 inch piece fresh ginger, finely chopped
- 3 dried red chilies
- 1 tablespoon fresh coriander leaves, for garnishing
- Two hours before you start preparing this dal, soak the lentils in warm water and keep aside.
- Before you start cooking, wash it in many changes of fresh water.
- Put the washed and drained lentils in a pot.
- Add water and cook on medium heat until the lentils are tender.
- Remove the excess water and keep aside.
- Now, place a griddle under the pot which has the lentils. Allow it to simmer for 10 minutes.
- Add turmeric powder, green chillies, 1/2 teaspoons ghee, asafoetida and the ginger.
- Mash the lentils slightly and take care not to turn then into a puree(mash gently and lightly).
- Add the boiled water that you had kept aside in the beginning.
- Stir in 2 cups more of water.
- Bring to a boil.
- Once it begins to boil, add curry leaves, salt and dried red chillies.
- Lower flame to medium and cook for 20 minutes.
- Heat 1/2 teaspoons ghee in a pot.
- Toss in the cumin seeds and allow to crackle.
- Once the cumin seeds start changing colour, remove from heat and add them to the lentils.
- Garnish with corriander leaves and serve hot with a bowl of steaming hot Basmati rice and some raita or plain yoghurt on the side.