1. Wash the dhal until the water runs clear. Place the
lentils in a pan and cover with water. Bring to the boil
and cook for 8 minutes until just tender. Drain and
keep to one side.
2. Meanwhile, peel and chop the onion, garlic, ginger,
and tomatoes until a coarse paste. You can skin the
tomatoes and just use the diced flesh if preferred.
3. Heat the oil in a large saucepan. When the oil is hot
fry the onion mixture for 8-10 minutes.
4. Add the ground spices – coriander, ginger, turmeric,
chilli powder, garam masala and salt. Cook for
5. Add the par-cooked mung dhal, whole chillies and 2
cupfuls of boiling water (about 500ml). Simmer for
15-18 minutes, stirring occasionally. Cook for longer if
you like a softer dhal.
6. Dry fry the cumin seeds in a small frying pan for 1-2
minutes or until fragrant.
7. Stir in the chopped coriander leaves, toasted cumin
seeds and lemon juice just before serving.
8. Serve with rice or chapattis.
160g (6oz) mung dhal (skinned and split mung beans)
2 garlic cloves
2 inch piece root ginger
2 small tomatoes
1 tablespoon vegetable oil
2 teaspoon ground coriander
2 teaspoons ground ginger
½ teaspoon ground turmeric
½ teaspoon chilli powder
1 teaspoon garam masala
½ teaspoon salt
1-2 green chillies, kept whole
1 teaspoon cumin seeds
1 tablespoon fresh coriander, chopped
Juice of ½ lemon