Ingredients (use vegan versions):
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin powder
- 1 teaspoon cumin seeds
- 1 1/2 cups red lentils (200g - soaking over night helps get rid of phytic acid )
- 1 teaspoon vegetable oil or ghee (clarified butter), optional
- 1 to 2 tomatoes roughly chopped into small cubes
- 2 to 6 curry leaves if possible, if not, use 2 bay leaves
- pinch of salt
- 1 medium carrot sliced finely
- 1 teaspoon or more as desired of turmeric powder (turmeric is good for you)
- fresh coriander leaves if possible but unnecessary
Directions:
Drain away water that the lentils
soaked in and rinse lentils again.
Put lentils in a pot and fill half the
pot with water. Add the pinch of salt and bring to the
boil. Then simmer, (red lentils will
lose their shape in this recipe)
Add the turmeric powder and stir.
While the lentils are simmering, put
the mustard seeds and the cumin seeds
in a small pan. You can dry roast the
seeds (the very low fat option!). Or
you can use the oil or ghee .
Fry till they are aromatic.
Add the chopped tomatoes and when the
tomatoes are soft (lots of sizzling
noise!), add the cumin powder. Mix
well. You may add 2 teaspoons of water to the
mixture, if it seems dry.
Put the mixture into the cooking
lentils, and stir. Add the curry leaves or bay leaves.
Add the chopped carrots, and stir.
Simmer till all the ingredient are
soft and the dhal is a smoother thick
texture.
To get a smoother 'Dhal " use a
potato masher to mash up the carrots
and the tomatoes a little bit more, once all
the ingredients are simmering together
in one pot.
Eat alone, with rice or bread! Enjoy!
Serves: 2-4
Preparation time: 30 minutes approx.
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