Favourite Recipes: Mixed Dhal

Mixed Dhal

I quite like Indian food, and have quite a few Indian cookbooks - and this is the best dhal recipe I've come across. Works well as a meal by itself.

It's from the "Indian Cooking" recipe booklet in The Australian Women's Weekly's "Great Cuisines" cookbook series. It's one of those little ones that you can get in the checkouts in places like Coles and Woolworths for around $5.

I've modified the presentation of the recipe a bit.

Serves 6

• lentils
  
  • yellow split peas, ½ cup (100g)
    
  • red lentils, ½ cup (100g)
    
  • split mung beans, ½ cup (100g)
    You can vary the proportions of each type no problems, even omitting certain types. (though I've never tried it with more of the split mung beans)
• ghee or oil, 2 tbsp
  
• onion, garlic, ginger
  
  • brown onions, 2 med (300g), finely chopped
    
  • cloves garlic, 4, crushed
    
  • fresh ginger, 1 tbsp, grated
    
• spices
  
  • black mustard seeds, 3 tsp
    
  • black onion seeds, ½ tsp (not essential)
    
  • ground cumin, 1 tbsp
    
  • ground coriander, 3 tsp
    
  • ground tumeric, 1 tsp
    
  • chilli powder, 1 tsp
    
• tomatoes, 2 x 400g cans
  
• veg stock, 2 ½ cups (625ml)
  
• for finishing
  
  • cracked black pepper, ½ tsp (not essential)
    
  • cream, 1/3 cup (80ml) (not essential)
    
  • fresh coriander leaves, 2 tbsp, finely chopped
    
  
  

• prepare lentils
  • Rince peas, lentils and beans, separately, under cold water; drain.
    
  • Place yellow split peas in a small bowl, cover with water; stand for 30 mins, drain.
• Heat ghee/oil in large heavy-base saucepan; cook seeds, stirring, until they start to pop.
  
• Add onion, garlic and ginger; cook, stirring, until onion is browned lightly.
  
• Add ground spices; cook, stirring, for 1 minute.
  
• Add split peas, lentils, beans, undrained tomatoes and stock; simmer, covered, about 30 mins or until red lentils are tender.
  
• Just before serving, add remaining ingredients; stir over low heat until just heated through.