Can be milk-free. Reproduced with kind permission from Hari Ghotra. For V for Life’s position statement on vegetarianism and veganism, please click here.
Ingredients
Method
- Place the red lentils in a pan with the salt, cover with the water and bring to the boil.
- Remove the froth and add the split mung beans.
- Reduce the heat and put the lid on the pan. Leave to simmer for 15m.
- Check the lentils are cooked by carefully squeezing them between your fingers (caution: the water will be very hot, so allow to cool slightly first). Once soft remove from the heat.
- In a frying pan heat the oil or butter.
- Using a fork pierce the red chillies and add to the pan with a bay leaf and the cumin seeds. When the seeds sizzle, remove the chilli and set to one side for your garnish.
- Add the onion and garlic and fry until lightly browned.
- Reduce the heat and add the tomatoes, ginger, turmeric, and the chopped chilli. Gently let the ingredients cook down to make a thick, dry paste (10m).
- Add a ladle full of the cooked lentils (daal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir.
- It should have the consistency of a thick soup but if it’s too thick just add a little boiling water and remove from the heat.
- Stir in the garam masala, coriander and top with the whole chillies to serve
