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Serves: 4

Ingredients

200 g masoor dhal, wash and soak for 2 hours
2 tsp salt
1 tsp turmeric
1 tsp ghee
2 small onions, chopped
2 tsp fresh garlic, crushed
2 dry chillies
handful fresh coriander, chopped

Source

This recipe had been sourced from Asian Food Survey

Healthy Hints

Good nutrition isn’t just about calories. When you make dhal, you often feel you need to add a lot of salt, probably more than the amount in this recipe. Start to gradually reduce the amount of salt you use in cooking. Remember you get far too much salt from bought and processed foods, so make adjustments in your home cooking and avoid adding salt at the table.

Cooking Guide

1. Soak the dhal for at least 2 hour, ideally overnight, and wash thoroughly in fresh water.
2. Transfer the drained dhal into a medium size saucepan and add a generous amount of hot water.
3. Add the turmeric, bring to boil, and then cook (partially covered) on a low heat for 20 minutes or till soft.
4. When the dhal is cooked, skim off all the frothy water and add the salt.
5. Heat the ghee in a small frying pan.
6. Add the onions, garlic and chillies and cook for 1 minute. Add this “tarka” mixture to the dhal.
7. Simmer the dhal for a few minutes to allow the spices to blend in, adding more water if you prefer.
8. Garnish with fresh finely chopped coriander leaves.