Ingredients

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

Method

1. Place both lentils in a colander and wash under running water, then drain.
2. Put the lentils in a saucepan with 600ml of the water and cook over medium heat for 5-7 minutes.
3. Add the ginger, garlic, turmeric, salt and green chilli and cook for 5-10 minutes or until soft.
4. 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.
5. Bring again to the boil, and then remove the pan from the heat.

Topping:

1. Prepare the topping by heating the ghee/oil in a saucepan, add the onion and topping spice mix and fry for 2-3 minutes.
2. Add the tomatoes, green chilli and half of the fresh coriander, stirring gently for 1-2 minutes.
3. 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.