For 6-8 persons
Dhal:
- 300g red lentils (masar dhal)
- 6 hot green chillies
- 1/2 tsp turmeric
- 1litre water
- 11/2 tsp coarse salt, or to taste
For flavouring the dhal
- 4 tbs ghee or light vegetable oil
- 1 medium onion, minced
- 1 tbs grated root ginger
- 3 medium tomatoes, finely chopped
For finishing the dhal
- 2 tbs ghee or light vegetable oil
- 1 tbs panch phoron mix
- 4 bay leaves
- 2 dry red chilli pods
- 2 tsp minced garlic (optional)
1. Pick clean, wash and cook the lentils with the turmeric, chillies and salt - this works well in a pressure cooker for about 15-20 minutes
2. Whilst the lentils are cooking, heat the ghee/oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and the contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking.
3. Blend the fried onion-tomato paste and salt to taste into the dhal; continue cooking for an additional 10-15 minutes or until the flavours have blended in. Keep the dhal on a low simmer while you make the spice-perfumed oil
4. Measure out the spices and place them right next to the stove in separate piles. Heat the ghee/oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron. When the mustard seeds are spattering and cumin turns a little darker (about 15 seconds), add the bay leaves and chilli pods. Continue frying until the chilli turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add the garlic and let the mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dhal, mix well and serve.