Dhal

I’ve been doing a lot of work recently about old Anglo-Indian recipes and that has motivated me to cook with more of the recipes my friend Gaya’s mum taught us a few years ago.  I’ve written before about her garam masala recipe and the great day we had with her showing us how to cook her favourite dishes. This is her dhal.

Mrs Radhrakrishnan’s Dhal

1.5 cups of any combination of split mung beans, red lentils and chana dhal (ie split yellow peas).

3 chopped tomatoes

1tsp turmeric

1 inch slab of butter

1tsp mustard seeds

1tsp cumin seeds

1 whole dried chilli

1tsp hing

4 frozen chilli leaves

1. Put the lentils / beans / peas in a pan with the tomatoes. Cover with one inch of water. Bring to the boil then simmer for 45 mins with the turmeric.

2. In another pan make the ‘tarka’. Heat the butter with a glug of oil until bubbling then add the mustard seeds, cumin seeds and chilli. Add the hing (available at all good Indian shops- helps to reduce gas!) and the chilli leaves. Pour all of that into the dhal pan and mix.

 

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