Mixed Dhal
1/2 cup (100g) yellow split peas - toor dhal
1/2 cup (100g) red lentils - masoor dhal
1/2 cup (100g) split moong beans - moong dhal.
I used whole ones and cooked it longer.
Rinse each dhal separately in a sieve under cold water.
Soak yellow dhal and whole moon beans ( if using ) in a small bowl of cold water to cover, 1 hour. Drain.
2 tablespoons ghee or 1 of butter and 1 of oil - mustard oil is good.
3 teaspoons yellow mustard seeds
1/2 - 1 teaspoon of black onion seeds, (kalonji) you could save your own from onion heads gone to seed.
2 medium onions, chopped
4 cloves crushed garlic
1 tablespoon grated fresh ginger
1 tablespoon ground cumin ( powder )
3 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon chilli powder, or paste or a chopped de-seeded red chilli.
Could be added later if there are children to feed.
1 400g can of chopped or crushed tomatoes
3 cups vegetable stock
Heat oil or ghee in a medium large saucepan or deep frypan, medium heat.
Cook seeds until they pop, stirring.
Add onion, garlic, ginger and cook, stirring, until onion is transparent and soft
Add ground spices, cook, stirring for 1 or 2 minutes
Add all dhal, tomatoes, stock.
Simmer, covered 30 mins or until moong are tender.
Adjust seasoning to taste - add salt if needed after the dhal is cooked.
Optional- add cracked black pepper, chopped coriander or mint, 2 tblspoons, and stir through 1/3 cup of cream just before serving and after re-heating, if made earlier.
Serves 4-6
Kofta can be fried and added when cooked through. Or serve with indian breads. Or as part of a selection of curries. Without the kofta of course, this dhal is vegetarian.
