This is one of my favourite go-to recipes when I haven’t cooked and I need a substantial meal for the seven of us. The most difficult thing is getting the children used to it as a main meal. I do this by serving it with paratha- buttery fried chappati- and also offering scrambled eggs as a side…seems to work!
You will need:
4-5 cloves of crushed garlic
1 tablespoon of basaar (Kashmiri curry powder)
1 heaped teaspoon of salt.
1 tablespoon dried Fenugreek
A handful of freshly chopped coriander
2 cups of dhaal/ I’ve used a mixture of mung dhaal yellow and red split peas
Approx. 500ml water
Add your tomatoes, chillies and ground garlic. These can be blended together beforehand if preferred.
Add 1 tablespoon of basaar and 1 heaped teaspoon of salt. Keep stirring on medium heat for about 10 mins.
Your dried Fenugreek and freshly chopped coriander can be added here.
Love Sidra
Sidra Ansari 