chilli dhal (lentils)

Categories
Indian
Pulses
Yield
4 Servings
MeasureIngredient
115 grams Split red lentils
50 grams Small split yellow lentils
2½ cup Water
1 teaspoon Ginger pulp
1 teaspoon Garlic pulp
¼ teaspoon Turmeric
Fresh green chillies
  Chopped
1½ teaspoon Salt
2 tablespoons Oil or ghee
1 small Onion sliced
¼ teaspoon Mixed mustard & onion seeds
Dried red chillies
Tomato, sliced
1 tablespoon Chopped fresh coriander
Fresh green chillies, seeded
  And sliced
1 tablespoon Chopped fresh mint

TOPPING

GARNISH

1.Pick over the lentils for any stones before washing them several times.

2.Boil the lentils in the water with the ginger, garlic, turmeric and chopped green chillies for about 15-20 minutes until soft.

3. Mash the lentil mixture down. The consistency of the mashed lentils should be similar to that of a creamy chicken soup.

4. If the mixture looks too dry, just add some more water. Season with the salt.

5. To prepare the "topping", heat the oil and fry the onion with the mustard and onions seeds, dried chillies and sliced tomato for 2 minutes.

6. Pour this "topping" over the dhal and garnish with fresh coriander, green chillies and mint.

TNT'd by Imran C.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Nov 15, 1997

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