- 1 teaspoon black mustard seeds
- 1 teaspoon cumin powder
- 1 teaspoon cumin seeds
- 1 1/2 cups red lentils (200g – soaking over night helps get rid of phytic acid )
- 1 teaspoon vegetable oil or ghee (clarified butter), optional
- 1 to 2 tomatoes roughly chopped into small cubes
- 2 to 6 curry leaves if possible, if not, use 2 bay leaves
- pinch of salt
- 1 medium carrot sliced finely
- 1 teaspoon or more as desired of turmeric powder (turmeric is good for you)
- fresh coriander leaves if possible but unnecessary
Drain away water that the lentils soaked in and rinse lentils again. Put lentils in a pot and fill half the pot with water. Add the pinch of salt and bring to the boil. Then simmer, (red lentils will lose their shape in this recipe)
Add the turmeric powder and stir.
While the lentils are simmering, put the mustard seeds and the cumin seeds in a small pan. You can dry roast the seeds (the very low fat option!). Or you can use the oil or ghee . Fry till they are aromatic.
Add the chopped tomatoes and when the tomatoes are soft (lots of sizzling noise!), add the cumin powder. Mix well. You may add 2 teaspoons of water to the mixture, if it seems dry.
Put the mixture into the cooking lentils, and stir. Add the curry leaves or bay leaves. Add the chopped carrots, and stir. Simmer till all the ingredient are soft and the dhal is a smoother thick texture.
To get a smoother ‘Dhal ” use a potato masher to mash up the carrots and the tomatoes a little bit more, once all the ingredients are simmering together in one pot.
Eat alone, with rice or bread! Enjoy!
Preparation time: 30 minut