Red Lentils - 150g
| ||Chana Dal - 20g|| |
| ||White Onion - 1 large, coarsely chopped|| |
| ||Fresh Whole Green Chillies - 2-3 to taste|| |
| ||Ground Turmeric - 1 tsp|| |
| ||Salt, to taste|| |
| ||Coconut Oil or Pure Butter Ghee - 1 tsp|| |
| ||Dried Red Birds Eye Chillies - 3-4|| |
| ||Black or Brown Mustard Seeds - 1 tsp|| |
| ||Cumin Seeds - 1 tsp|| |
| ||Curry Leaves - 6, fresh or dried|| |
| ||Garlic Cloves - 3, finely chopped|| |
• Rinse the red lentils and chana dal in several changes of water, until the water runs clear.
• Add 450ml boiling water, the washed red lentils and chana dal, the chopped onions, the whole green chillies, salt to taste and the ground turmeric to a large pan. Bring to the boil, cover the pan and cook until the lentils are soft.
• Allow to cool slightly, temporarily remove the whole green chillies and blend to your preferred consistency, then replace the green chillies and cover the pan.
• For the tadka: in a small pan, heat the coconut oil until very hot, add the chopped garlic, red bird chillies, mustard seeds, cumin seeds and curry leaves. Fry until the garlic turns brown and the mustard seeds are popping, stirring continuously.
• Tip the tadka in to the blended lentils - do not stir. It should sizzle. Replace the lid and leave to stand for 5-10 minutes to allow the flavours to infuse before serving. Stir just before serving.
• Delicious as a side dish for dinner, and lovely on its own or with a little rice for lunch. Pure comfort food. Heaven!