This is a dish that Mrs Marie taught Ian many years ago and he has been making it ever since as a quick dinner option or something to serve with other curries. It really is quick and can be a very healthy protein option for vegetarians.
- 1.5 cups of red lentils
- 1 onion
- 3 cloves of garlic
- 1 tsp turmeric
- 3 tomatoes
- 1 Tbsp ghee
- 2 tsp mustard seeds
- A handful of curry leaves
Boil the red lentils in water with a pinch of salt. Turn the pot down to simmer once it has boiled. Finely slice the onion and add to the simmering lentils. Finely chop the garlic and add to the lentils and onions. Add 1 tsp of turmeric. Blend or finely chop 3 tomatoes and add as well. Let them all cook together.
In a separate pan, melt 1 Tsp of ghee. When the ghee is melted and hot, add the mustard seeds. As soon as the seeds have stopped popping, add the curry leaves for a very short while. Before they brown too much, add the hot mixture into the dhal and serve.
For this dinner we served the dhal, garnished with dhanya, with the leftover lentil and mushroom rice from the night before. I also added yoghurt and some chilli sauce. This will taste delicious with Vannessa’s dhanya yoghurt.