For the dhal:
- 50g red lentils
- 200g green lentils
- 900ml water
For the dhal topping:
- 10ml ghee/vegetable oil
- 2.5ml each (½ tsp) mixed onion and mustard seeds
- 2 tomatoes, sliced
- 1 fresh green chilli, sliced
- 30ml fresh coriander, chopped
- 1 onion, sliced
- Few curry leaves if available
- Place both lentils in a colander and wash under running water, then drain.
- Put the lentils in a saucepan with 600ml of the water and cook over medium heat for 5-7 minutes.
- Add the ginger, garlic, turmeric, salt and green chilli and cook for 5-10 minutes or until soft.
- Using a potato masher, mash the lentils while still in the pan, then stir in the remaining 300ml of water. The mixture will resemble a thick soup.
- Bring again to the boil, and then remove the pan from the heat.
- Prepare the topping by heating the ghee/oil in a saucepan, add the onion and topping spice mix and fry for 2-3 minutes.
- Add the tomatoes, green chilli and half of the fresh coriander, stirring gently for 1-2 minutes.
- Remove from the heat and pour the topping over the dhal. Serve garnished with the remaining coriander.
Sometimes I use just green lentils; use whichever lentils you can find. Red lentils take less time to cook but add body to this dhal.