Murghni Dhal

CREDITS

recipe credit R.lambat
Photo credit @the.glitter.grater

INGREDIENTS

1 medium onion sliced finely 2 teaspoon whole cumin 2 cinnamon sticks 1 sprig curry leaves Oil1 and a ¼ cup murghni dhal (yellow split pea) 2 teaspoon crushed garlic 2 teaspoon crushed green chili or to taste 1 teaspoon red chilli paste 2 heaped teaspoon Dhana Jeeru (Cumin) (coriander and Cumin powder)1 teaspoon salt or to taste 1 teaspoon arad (Turmeric) (Turmeric)1 teaspoon red chilli powder 3 grated tomatoes Handful chopped fresh greens 2 whole green chilli

METHOD

1.)Soak lentils for 15min - ½ hour and microwave for 10 minutes wash and drain. Place in a bowl.2.) to the lentils add in the grated tomatoes, green and red chilli paste, garlic paste, Dhana Jeeru (Cumin), red chilli powder, salt and arad (Turmeric). Stir in and set aside.3.) in a pot place onions, oil, whole cumin, cinnamon stick and curry leaves and fry the onions until golden and brown. 4.) add in the marinated lentil mixture and fry for a few in on high, mixing in the lentils with the oil and onions. 5.) add in 2 cups water and close the pot. Bring to a boil and lower heat to allow the lentils to cook properly. Add more water if needed. 6.) once lentils are cooked, taste to adjust seasonings and burn out excess water (I leave some water so it doesn’t get thick and paste like) remove from heat and then add in the chopped greens and whole chilli. Sprinkle over an additional teaspoon of Dhana Jeeru (Cumin) and pinch of turmeric and close the pot. Serve with hot roti, chutney, salad

POSTED ON

26 Mar 2019

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