Amritsari Dhal
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A lovely lentil dish that's great as an accompaniment.
Course
Side Dish
Cuisine 
Ingredients
- 75 g masoor dhal red split lentils
- 75 g channa dhal or yellow split lentils
- 45 ml sunflower or corn oil
- 5 ml shahi jeera royal cumin
- 2.5 cm piece fresh root ginger peeled and finely grated
- 6 garlic cloves peeled and crushed
- 8-10 curry leaves optional
- 1 large onion finely chopped
- 1 fresh green chilli seeded and finely chopped
- 1 long slim dried red chilli chopped
- 1 tsp ground turmeric
- 1 tsp salt -ish
- 600 ml warm water
- 1 tsp dried mint
- 40 g butter
- 2 tbsp finely chopped fresh coriander leaves
Instructions
- Pick over, wash and soak the lentils in cold water for 1-2 hours, then drain.
- Preheat a karahi or wok over a medium heat and add the oil. When hot, but not smoking, add the shahi jeera and fry for 15 seconds.
- Add the ginger, garlic and curry leaves, if using, and stir-fry for 30 seconds. Add the onion and stir-fry for 5-6 minutes, or until the onion begins to colour.
- Add the fresh and dried chillies, turmeric, lentils and salt. Stir-fry for 5-6 minutes, reducing the heat slightly halfway through.
- Pour in the warm water, bring to the boil and cook for 2 minutes. Reduce the heat to low and cover the karahi with a lid or a piece of foil. Simmer for 25 minutes.
- Stir in the mint, re-cover and simmer for a further 5-6 minutes.
- Add the butter and fresh coriander. Stir and cook until the butter has melted, then serve at once.
Notes
Serve with Kheema Naan, Masala Roti or plain boiled basmati rice, accompanied by any kebab or Hara Masala ki Machchi.