Dahl, meaning split, can be made from any split legume such as red lentils, chickpeas, or urad.
Ingredients:
500g dahl, 1 tablespoon oil, 2 finely chopped onions, 1lb chopped fresh/tinned tomatoes, 3 cloves garlic & ½ inch ginger & 1 chilli (optional) made into a paste, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ½ teaspoon turmeric, (or 1 teaspoon of each if preferred), 2 teaspoons coriander powder, 1 teaspoon cumin powder.
Method:
Cooking times vary depending
on the dahl selected, e.g. red lentils take 10 minutes to cook. Wash the dahl,
add water (can be topped up) and the turmeric, leave to boil until the dahl
is soft.
For the base: Heat the oil and fry the mustard seeds until they pop, add the
cumin seeds and onions – cook until soft. Add the remaining spices, simmer
until well blended. Stir in the tomatoes and cook well. Add the dahl to the
base with salt, pepper and chopped fresh coriander. (Serves 4)