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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
Simply wash 2 cups of yellow lentils until the water runs clear and then put them into a saucepan and cover with water. Boil the lentils until they are soft. Usually about 20-25 minutes. At the same time, melt about a third of a block of butter (approx. 85g) in a medium sized frying pan. 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. Give it a good mix and keep it on low heat, while the lentils are softening Add the boiled lentils to the frying pan (including the water) and mix. Leave it on medium heat for another 5 minutes or so. Keep stirring until you are happy with the consistency of the dhaal. Add fresh coriander leaves to serve. Enjoy! If you try this recipe, let me know how it goes! Love Sidra
Hi, I'm Sidra Ansari, author, freelance writer and teacher.
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