Dhal

Ingredients

• 1/2 cup red lentils
• 1/3 cup yellow split lentils
• 1/2 onion
• 1 small carrot
• 2 green chillies
• 1 tomato
• Juice of 1 lemon
• Handful of fresh coriander
• 1/2 tsp mustard seeds
• 1/2 tsp cumin
• 1/2 tsp ginger
• 1 tbsp ghee
• 4-5 cups water
• I even tsp turmeric
• 6 curry leaves

Method

Rinse lentils well.  Place in a deep saucepan with 4 cups of water, salt and turmeric and bring to a boil.
NB: a foamy substance will form on the top – remove and discard.
Add chillies garlic and tomato.  Lower the heat to medium and let it simmer for 20 mins or until lentil are cooked through. You may have to top it up with another cup of water.
Add lemon juice and tempered spices.  Remove from heat and add chopped coriander. Serve with rice.

Variation: You can add a generous bunch of baby spinach to the dhal.

Tempering Spices.
In a small frying pan heat ghee and add mustard seeds, once the mustard seeds start to pop add cumin, onions. Sauté onions till they are soft, add curry leaves and ginger, cook for 1/2 minute.