Ingredients

  • 55 grams mung beans
  • 55 grams white gram beans
  • 55 grams pink lentils
  • 55 grams yellow lentils
  • 55 grams yellow split peas
  • 1 large onion
  • 4 cloves garlic
  • 3 cm fresh ginger
  • 1 green chilies
  • 30 ml vegetable oil
  • 1 tsp. tumeric
  • 2 tsp. ground coriander
  • ½ tsp. cayenne pepper
  • 1 tsp. grouund cuumin
  • salt
  • 30 grams butter
  • 2 tomatoes, peeled, chopped
  • 1 teaspoon garam masala
  • 85 ml plain yogurt
  • 30 grams fresh coriander, chopped

Directions

1. Make a paste from the onion, garlic, ginger and seeded chili peppers. Heat the oil and cook the paste for 5 minutes. Stir in the dal and when they are all coated with the mixture pour in 2 litres water. Bring to a boil and stir in turmeric, coriander powder and cayenne pepper. Simmer until the dal are cooked and about half the liquid has evaporated. Sprinkle with the ground cumin and salt to taste.
2. Melt the butter in another pan and add the tomatoes, garam masala and yoghurt. Cook for about 10 minutes, then pour over the dal mixture and garnish with fresh coriander.



Keywords
Lentils, India, Indian, Curry
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