Ingredients
- 4 oz masoor dhal (That turned out to be about 1/2 cup maybe a bit more.
- 1/4 cup moong dhal
- 2 1/2 cups water
- 1 teaspoon ginger pulp
- 1 teaspoon garlic pulp (again I used 2 teaspoons of the ginger/garlic mix I had bought)
- 1/4 teaspoon ground turmeric
- 2 fresh green chilies (I used about 1 Tablespoon canned diced green chilies)
- 1 1/2 teaspoons salt - (DO NOT use this much - maybe 1/4 - 1/2 teaspoon maximum)
- 2 Tablespoons oil
- 1 onion sliced
- 1/4 teaspoon mixed mustard and onion seeds
- 4 dried red chilies
- 1 tomato, sliced
- 1 Tablespoon chopped fresh coriander (cilantro)
- 1-2 gresh green chilies, seeded and sliced
- 1 Tablespoon chopped fresh mint
- Boil the 2 lentils in the water with the ginger and garlic pulp, turmeric and chopped green chilies for 15-20 minutes until soft. (Cover to make this quicker.)
- Mash the lentils mixture with a fork or pound with a rolling pin until the consistency of a creamy chicken soup. (We used a potato masher.)
- If the lentil mixture looks too dry, add a little more water. Season with the salt.
- To prepare the tarka, heat the oil in a heavy -based frying pan and fry the onion with the mustard and onion seeds, dried red chilies and tomato for 2 minutes.
- Pour the tarka over the mashed lentils and garnish with fresh coriander, green chilies and mint.
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