Mixed Dhal

Name: Mixed Dhal
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 tbsp ghee; 2 medium onions; 2 garlic cloves; 1 tbsp grated fresh ginger; 1 fresh green chile; 1.5 tbsp black mustard seeds; 1.5 tbsp ground cumin; 1.5 tbsp ground coriander; 2 tsp ground turmeric; 0.25 tsp asafoetida powder; 5 oz toor dal; 5 oz Urad Dal; 5 oz mung dal; 5 oz channa dal; 2 can peeled crushed tomatoes (14 1/2 ounce); 4 cup beef stock; 0.667 cup coconut cream; 0.25 cup coarsely chopped cilantro

A South Asian dal of lentils, coriander and tomatoes, seasoned with ginger and chilli and simmered on the stove.

1 hr 20 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 70 min · 80 min total
Difficulty: medium

1
Mix the lentils together in a large bowl and wash in several changes of water. Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
2
Cook, stirring, until onion is soft, and starting to brown. Add the seeds and powdered spices, and cook, stirring until fragrant.
3
Add the lentils along with the undrained tomatoes and stock, and stir to combine. Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
4
Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
5
Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.