Comforting mung dhal recipe

This dhal recipe is simple and so versatile. You can play around with the ratios of the different lentils and pulses and create something new each time.

For a richer and creamier texture, you can make it without the red lentils. This is a staple dish in my home.

The best bit is that it can be made in large batches to create multiple dishes from it later (think paranthas, fritters) and freezes well too.

Enjoy!

Ingredients:

1/2 cup yellow mung lentils

1 tbsp red split lentils

1 tbsp channa dhal

1.1 litre water

Piece of ginger chopped

1 green chili (optional)

1 tsp salt

1/4 tsp turmeric

1/2 tsp butter

1/2 tsp cumin seeds

1 tsp ghee

1 onion

1-2 cloves crushed garlic (optional)

1/4 tsp garam masala

Fresh coriander

Method:

Rinse the lentils. Add the lentils, water, salt, turmeric and ginger to a pan and bring to a boil.

Once it’s reached boiling point, turn the heat down and add the butter. Simmer on a low heat for around 1.5 hours.

When you're happy with the consistency, make the base - Heat the ghee and when this is hot, add the cumin seeds. When the cumin aroma is released, add the onion. Cover and turn heat to medium until the onions are slightly blistered/brown and translucent. You can add garlic at this stage and let it cook for a further 5 minutes. Then add this mix to the cooked lentils.

Season with garam masala and fresh chopped coriander.