A Pukka Dhal

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Dhal is an important part of Indian cuisine: a preparation of lentils or other pulses with plenty of spices. If you’re following a vegetarian or vegan diet, this dish is the perfect way to make sure you’re getting plenty of protein, as well as plenty of flavour. Yellow mung lentils or sprouted green mung are our favourite: sweet, nourishing and healthy.

 

 

Serves
4 People
Prepare in
20 minutes
Cook for
40 minutes

What you do

  1. Rinse the lentils well, and simmer them in a pan of water for 40 minutes with the seaweed, cumin, coriander and turmeric powders. Top the water up as required.
  2. Loosely grind the cumin and fennel seeds so that they are broken open but not powdered.
  3. In a separate pan, heat the ghee or oil and fry the cumin, fennel and mustard seeds over a high heat until brown and releasing a delicious smell. You’ll know they’re ready when the mustard seeds start to pop.
  4. Add the ginger and asafoetida, along with the onions and garlic and fry until the onion is soft.
  5. Pour the onion, oil and spice mixture into the lentil mixture. It should ‘hisssss’. Add a pinch of salt and the fresh coriander. Coconut milk or yoghurt can also be added if desired, to give a creamier texture.