| Created by | Spinneys |
| Prep time | 10 minutes |
| Soaking time | Overnight |
| Cook time | 75 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 517 |
| Fat | 31.9g |
| Saturates | 16.8g |
| Protein | 14.5g |
| Carbs | 48.4g |
| Sugars | 5.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFThoroughly rinse the dahl (moong or toor) until the water runs clear and soak overnight.
Place in a small pot along with 500ml of water, ground turmeric and asafoetida. Bring to a boil and lower the heat to a gently simmer keeping the lid on. Cook for approx. 1 hour 15 minutes or until the lentils are soft and mushy. Take off the the heat and set aside for 5 minutes.
Once tender, mash the dahl using a potato masher or fork. Add enough water to reach desired consistency.
Remove the seeds from the green chillies and finely chop. Finely slice the red onion.
In a small pan, melt the ghee and add in the mustard seeds. Add the green chillies, whole red chilli and onion to the pan along with the curry leaves and asafoetida. Sauté until the onions are translucent. Set aside half of this mixture. Add half of the tempering to the cooked dahl along with the salt and bring to a gentle simmer. Cook for 5 minutes before removing from the heat.
Spoon the remaining tempering over and serve with fresh rotis, pooris or steamed rice.
