One of my favourite recipes uses three types of lentils/peas in a mildly curried sauce. It came from the packet of a kit I bought from Kitchen Guru called 'Spicy Dal' but then I couldn't find it again.
Spicy Dhal ingredients
100g toor dhal*
75g urad/urid dhal (from Asian supermarket)
75g moong dhal ( ditto )
1 tsp turmeric
1tsp garam masala
1 onion (chopped)
1tsp cumin seeds
1 small green chilli deseeded and sliced
2 cloves garlic
coriander leaves
crushed dried red chilli
Method Soaking time - 30 minutes Cooking time - about 1 hour
1) Wash the dhals and soak in hot water for 30 minutes.
2) Drain dhal. Add 1.5 litres of water, bring to boil and cook at a simmer for 40 minutes.
3) You can blend dhal and cooking water in a food processor if you like, but I don't bother.
4) Add some
coriander and stir until it has broken up and blended in.
5) In a large non-stick pan, heat the oil on medium heat for 1 minute. Add the
cumin seeds. When they sizzle add the
onion and cook for 2 minutes.
6) Add the
green chilli and
garlic and fry for half a minute.
7) Combine fried ingredients with the dhal and add
turmeric.
8) Cook for 5 minutes while stirring.
9) Add the
garam masala and a knob of butter, if liked. (I don't.)
10) Serve in soup bowls. Garnish with
crushed chillies and coriander leaves. Serve with naan or rice and/or greens.
I find it easiest to warm it back up the next day in an ovenproof dish in the microwave so it doesn't stick.
* Malawi Kitchen F/T Toor Dhal
from
Fairer World, 84 Gillygate, York. Fairer World
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