Delicious and healthy, dahl is the perfect comfort food to whip up during the winter months and ideal to be served in a mug. It can be hard to find vegetarian food that still packs a punch, but this recipe is easy to make and will soon become a staple part of your diet.
Serves 6 people
- 300g Moong dal
- 200g Channa dal
- 300g Masoor dal
- 4 Tomatoes
- 1 large Onion
- 1 to 3 whole Kashmiri chillies, depending on taste
- 6 tablespoons vegetable oil (or butter ghee if you prefer)
- 2 tablespoons chopped garlic (approx. 6 cloves)
- 2 teaspoons salt
- 1 – 2 teaspoons chilli powder (depending on how much heat you like)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 sliced fresh chillies
- 1 teaspoon dried Methi (fenugreek)
- 1 teaspoon crushed coriander
- 1 teaspoon crushed jeera (cumin)
- Wedge lemon for serving
- Julienned ginger (for garnish)
Wash the 3 types of dahl: moong dal, channa dal & masoor dal, and leave to soak for 15 mins then drain.
Cover the 3 dahls with water and boil in a pot together for 30 minutes.
Heat the vegetable oil in a pan and brown the onion, garlic, cumin, whole chilli, and sliced chilli for 10 minutes.
Add the tomatoes, turmeric, and everything else, and cook for a further 5 minutes.
Drain the dahl and add to the mixture, and cook for a further 5 to 6 minutes
Stir in the fresh coriander and serve in a large mug.
Try serving with boiled rice or a naan bread, and a salad of sliced tomatoes and cucumber with finely sliced red onion. You should also serve with a wedge of lemon, fresh ginger and if you like, chaat masala to sprinkle on the top.