Name: Mixed Lentil Dhal
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: ½ cup (100g) toor dhal (yellow split peas); ½ cup (100g) masoor dhal (red lentils); ½ cup (100g) moong dhal (split moong beans); 2 tablespoons oil, for frying; 3 teaspoons black mustard seeds; 2 medium onions, chopped; 4 cloves garlic, crushed; 1 tablespoon grated fresh ginger; 1 tablespoon ground cumin; 3 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon chilli powder (I used 'mild'); 2 x 400g cans chopped tomatoes; 2½ cups (625ml) stock, vegetable or chicken; salt and pepper; a handful of coriander leaves, chopped; ½ cup (100ml) coconut milk (optional); ½ cucumber, cubed; small handful of mint leaves, chopped; 3 tablespoons natural yogurt; a little salt, to taste; 2 or 3 tomatoes, chopped; 1 cob of sweetcorn, kernels removed from the cob OR a small can of sweetcorn; ½ red onion, finely chopped; a handful of coriander, chopped; a drizzle of olive oil; a spritz of lime juice; salt and pepper

Mixed Lentil Dhal

Print Recipe

This Mixed Lentil Dhal is delicious, healthy comfort food for the whole family - easy to prepare and cheap too. Using 3 types of lentils gives it great texture.

Tweaked from The Australian Women's Weekly

Author: Rachel Page
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Yield: 6 1x
Category: Dinner
Method: Hob
Cuisine: Indian

Ingredients

Scale

For the dhal -

½ cup (100g) toor dhal (yellow split peas)
½ cup (100g) masoor dhal (red lentils)
½ cup (100g) moong dhal (split moong beans)
2 tablespoons oil, for frying
3 teaspoons black mustard seeds
2 medium onions, chopped
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
3 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon chilli powder (I used 'mild')
2 x 400g cans chopped tomatoes
2½ cups (625ml) stock, vegetable or chicken
salt and pepper
a handful of coriander leaves, chopped
½ cup (100ml) coconut milk (optional)

For the raita -

½ cucumber, cubed
small handful of mint leaves, chopped
3 tablespoons natural yogurt
a little salt, to taste

For the tomato salad -

2 or 3 tomatoes, chopped
1 cob of sweetcorn, kernels removed from the cob OR a small can of sweetcorn
½ red onion, finely chopped
a handful of coriander, chopped
a drizzle of olive oil
a spritz of lime juice
salt and pepper

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Instructions

Rinse each dhal, separately, under cold water and drain.Then put only the toor dhal in a small bowl and cover with water. Leave to soak for 30 minutes.
While this is soaking, heat the oil in a large, heavy-based pan and cook the mustard seeds, stirring until they start to pop. Now add the onions, garlic and ginger and cook gently until the onions are lightly browned.
Add the ground spices and cook stirring for 1 minute.
Now add all the dhal, the 2 cans of chopped tomatoes and the stock. Bring to the boil and simmer, covered, for about 30 minutes or until the the dhal are tender.
Season and add the coriander before serving with rice or arabic / naan bread.
Note 1 - If you would prefer a looser consistency to the dhal add some or all of the coconut milk before serving or alternatively add a little water.
Note 2 - The dhal will freeze beautifully at the end of stage 4. Be sure it is thoroughly cooled before freezing.
Note 3 - To prepare the raita and the tomato salad, simply combine the ingredients in 2 bowls, just before serving.

Keywords: sides, healthy, vegetarian

Find it online: https://marmaladeandme.com/mixed-lentil-dhal/