The most staple punjabi dish – and it’s unreal! So so good! Cheap, cheerful, easy. My grandad swears by this – according to him the only things you need are dhaal and flour (to make chapattis!) and he’s so right. I felt at ease knowing I had lentils and chapatti flour at home when this lockdown happened. I know how a little bit goes a long way! I couldn’t hide this from you all so I hope you enjoy..
Mood: when you want something nourishing, tasty, warm and delicious! The feeling I get when I eat it is warmth, takes me back to the days my mom would make my dhaal. Perfect.
– 1 cup Red Split Lentils
– 1 cup Moong Dhaal Lentils
– A third of a block of Butter
– 1 tbsp Garam Masala
– 2 Onions
– 1 tbsp Turmeric powder
– 1.5 tsp salt (0.5 tsp for the lentils)
– half a tin of chopped tomatoes (optional)
– 2 ginger cubes
– 2 garlic cubes
1. You only need 2 pans for this! Yes 2! Start off by washing your lentils (and check for any stones!) – measure how many you’re using. The ratio lentils to water will be 1:2 (just like rice!)
2. Once the lentils have been washed, add them to a deep pot, add the water and boil. Add half a teaspoon of salt. This will cook now for about 45min – 1hour.
3. Start on your thorka (base). Heat the butter, add the onions and let them cook. Add your garlic and ginger next.
4. Add the spices and tomatoes if you’re using them. Mix well.
5. I always add some frozen coriander in here. And let it cook until it looks a little like this: (you can blend it, I don’t as I prefer it less-smooth)
6. When the lentils are 10 minutes from being cooked, add the thorka, mix well and cook for a further 10 minutes or until the lentils are complete soft, it should look soup-like.
7. Sprinkle with coriander and devour!!
TOP TIP! When you eat it, top it with sliced onions and have some mint chutney! Enjoy with roti, alone or with rice. My moms tip is to top it with butter too (yum!). I add a bit of boiling water when reheating as I like it thinner, others may prefer it a thicker consistency!
Enjoy!! I know I did x Raj