Prep time: 1 hour 15 minutes , Cook time: 1 hour , Yield: 4 servings
Ingredients
For the daal
- ¾ cup split red lentils
- ¾ cup split yellow mung (moong) beans
- 2 green chillies, sliced long
- 1 tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp garam masala
- (optional) Fresh coriander
- Salt to taste
For the tadka (tempered spices)
- 2 green chillis, chopped
- ½ onion, sliced
- 4 garlic cloves, crushed
- 1 tsp dried fenugreek leaves
- ½ tsp cumin seeds
- ½ tsp salt
Instructions
To make the daal
- Wash lentils together and soak for at least one hour (more if in a hard water area).
- In a large saucepan, mix the lentils, sliced chillis, turmeric, chilli powder and salt.
- Add enough water so that the lentils are covered by at least ½ inch.
- Cook for 1 hour on medium heat, checking occasionally for sticking and stirring.
To make the tadka
- Meanwhile, heat 4-5 tbsp oil, and fry onion with garlic and chopped chillies.
- When brown and crisp, add ½ tsp salt, cumin seeds and the fenugreek.
ßPutting it all together
- Add garam masala, coriander to daal. Stir through and cook for 2 minutes.
- Add tadka to the daals and serve with roti.