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Ingredients
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Quantity
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Yellow split peas (channa dal)
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175gms
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White gram beans (urad dal)
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90gms
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Yellow mung beans (moong dal)
|
45gms
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Red lentils (masar dal)
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45gms
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Turmeric
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½ tsp
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Salt
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2 tsp or to taste
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Vegetable oil
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6 tbsp
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Medium onions – peeled, sliced on 1thin
rings
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2
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Garlic – minced
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2 tsp
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Ginger – grated or crushed
|
2 tsp
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Tomatoes – sliced in 2 cm thick
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3 medium
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Vegetable oil
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2 tbsp
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Cumin seeds
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1 ½ tsp
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Cayenne pepper
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½ tsp
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Paprika
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1 tsp
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Fresh coriander – chopped
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4 tbsp
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Green chillies – minced
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2
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Pick clean and wash all the beans thoroughly in several changes of
water. Put them in a deep pot with ½ teaspoon turmeric and 1 ½ liters (1 ½ quarts)
of water. Bring the water to the boil and stir often to prevent the beans from
sticking to the bottom of the pan or lumping together. Cook over medium heat,
partially covered, for about 30 minutes.
Stir in the salt to taste. Keep the lentils on a low simmer while
you make the fried seasonings.
Heat 4-6 tablespoons of the oil in a large frying pan over medium
high heat. Add the onions and cook, stirring constantly, until they turn light
brown (15-18 minutes). Add the garlic, ginger and chilies and continue cooking
for 2 more minutes. Increase the heat to high, add the tomatoes, and fry,
turning them carefully and shaking the pan, until they look slightly browned
and cooked (about 5 minutes).
Pour the entire contents of the pan over the dal and gently stir
to mix. Continue simmering while you make the spiced butter.
Wipe the frying pan clean and place it on medium-high heat. Add
the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne
and paprika. Immediately pour the entire contents of the pan over the dal,
scraping the mixture out with a rubber spatula. Stir a few times, just to
streak the dal with the spiced butter.
