Mixed Dhal

Name: Mixed Dhal
Ingredients: 4 tablespoons ghee (I used 2 tbsp butter and 2 tbsp vegetable oil); 2 medium onions, chopped finely; 2 garlic cloves, crushed; 1 tablespoon grated fresh ginger; 1 fresh green chile, finely chopped (de-seeded, if desired, for less heat); 1 1/2 tablespoons black mustard seeds; 1 1/2 tablespoons ground cumin; 1 1/2 tablespoons ground coriander; 2 teaspoons ground turmeric; 1/4 teaspoon asafoetida powder (optional); 5 ounces toor dal; 5 ounces Urad Dal; 5 ounces mung dal; 5 ounces channa dal; 2 (14 1/2 ounce) cans peeled crushed tomatoes; 4 4 cups beef stock or 4 cups vegetable stock; 2/3 cup coconut cream; 1/4 cup coarsely chopped cilantro

18 ingredients

8 steps

Ingredients

4 tablespoons ghee (I used 2 tbsp butter and 2 tbsp vegetable oil)
2 medium onions, chopped finely
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
1 fresh green chile, finely chopped (de-seeded, if desired, for less heat)
1 1/2 tablespoons black mustard seeds
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground turmeric
1/4 teaspoon asafoetida powder (optional)
5 ounces toor dal
5 ounces Urad Dal
5 ounces mung dal
5 ounces channa dal
2 (14 1/2 ounce) cans peeled crushed tomatoes
4 4 cups beef stock or 4 cups vegetable stock
2/3 cup coconut cream
1/4 cup coarsely chopped cilantro

Directions

1

Mix the lentils together in a large bowl and wash in several changes of water.
2

Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
3

Cook, stirring, until onion is soft, and starting to brown.
4

Add the seeds and powdered spices, and cook, stirring until fragrant.
5

Add the lentils along with the undrained tomatoes and stock, and stir to combine.
6

Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
7

Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
8

Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.