This recipe is by chef Navin Bhatia, Executive Chef New Product Development at Indo European Foods, manufacturers of the Kohinoor range of basmati rice, sauce and ready-to-eat dals and vegetable curries.
“This is my favourite dal and have been enjoying it since childhood, my mother would always make double the quantity and save it for the next day as it tasted much better served cold with a really hot crispy tikkar – a crispy Sindhi style thick roti with a lot of desi ghee”
- 100g Chana dal
- 100g split black urad dal
- 100g split green moong dal
- 1/2 tsp turmeric
- 2 green chillies
- 2 tsp cooking oil
- 2 tsp desi ghee
- 1 tsp cumin seeds
- 1/2 tsp chilli powder
- 1 tsp salt
- 100g chopped onion
- 150g chopped tomato
- 1.5 tsp chopped garlic
- 1tsp chopped ginger
- 2tsp chopped coriander
- 1/2 tsp garam masala
- Mix the three different lentil and wash in cold running water until the water runs clear, then allow to soak for at least half an hour in 750ml of lukewarm water.
- In a large pot, add the dal and the water, turmeric and whole green chillies. Bring to the boil, skim the surface and remove and scum, cover the pot and allow to cook a medium low heat. If you have a pressure cooker this process may be speeded up.
- Ensure that the dal is full cooked and add some more water if the dal is very thick.
- In a frying pan you can now prepare the tempering or ‘tarka’. Heat the oil and desi ghee, add the cumin seeds. When they crackle, add the chopped onions and fry until light brown.
- Add the chopped garlic and ginger and cook for a few minutes, then add the chopped tomato and chilli poweder. Allow the cook until the oil leaves the mix.
- Add the tarka to the dal, along with salt to taste, and the garam masala. Cook on a low heat for ten minutes. Serve hot, garnished with chopped fresh coriander.