Mixed Dhal
Ingredients
- 4 tablespoons ghee (I used 2 tbsp butter and 2 tbsp vegetable oil) ⓘ
- 2 medium onions, chopped finely ⓘ
- 2 garlic cloves, crushed ⓘ
- 1 tablespoon grated fresh ginger ⓘ
- 1 fresh green chile, finely chopped (de-seeded, if desired, for less heat) ⓘ
- 1 1/2 tablespoons black mustard seeds
- 1 1/2 tablespoons ground cumin ⓘ
- 1 1/2 tablespoons ground coriander ⓘ
- 2 teaspoons ground turmeric
- 1/4 teaspoon asafoetida powder (optional) ⓘ
- 5 ounces toor dal ⓘ
- 5 ounces Urad Dal
- 5 ounces mung dal
- 5 ounces channa dal ⓘ
- 2 (14 1/2 ounce) cans peeled crushed tomatoes ⓘ
- 4 4 cups beef stock or 4 cups vegetable stock
Instructions
- Mix the lentils together in a large bowl and wash in several changes of water.
- Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
- Cook, stirring, until onion is soft, and starting to brown.
- Add the seeds and powdered spices, and cook, stirring until fragrant.
- Add the lentils along with the undrained tomatoes and stock, and stir to combine.
- Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
- Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
- Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.
Nutrition & Diet Analysis (per serving)
794
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).