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Ingredients
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Quantity
|
|
Split skinless lentils – (masoor dhal)
|
½ pound
|
|
Water
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2 ½ cups approx
|
|
Salt
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1 tsp
|
|
Red chilli powder
|
½ tsp
|
|
Ground turmeric
|
¼ tsp
|
|
Garlic – peeled
|
4 cloves
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Small clove garlic – peeled thinly sliced
|
2
|
|
Fresh tomatoes
|
1 cup
|
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Ghee
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2 tbsp
|
|
Or
|
|
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Corn oil
|
4 tbsp
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|
Sliced fresh green chilli (optional)
|
1
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Fresh coriander – chopped
|
2 tbsp
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|
Garam masala
|
1 tbsp
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Wash the dhal in 2 or 3 changes of water and soak in warm water
for 30 minutes. Drain and discard the water.
Put the dhal into a kadai or saucepan and add just enough water to
cover the dhal. Add the salt, chilli powder, turmeric, whole garlic cloves, and
tomatoes. Bring to the boil, then simmer, covered, for 10 minutes or until dhal
is cooked but until whole.
In a small frying pan, heat the ghee or oil and add the garlic
slices. Once they start to sizzle and turn slightly brown, remove from the
heat. Pour onto the dhal in the kadai, but do not stir.
