What makes this dhal special is that it combines the flavours and textures of three types of beans. It’s not as thick as some lentil purées and works well drizzled over rice. You can omit the chilli if you prefer a less spicy flavour.
- ½ cup red lentils
- ½ cup channa dhal (split yellow peas)
- ½ cup moong dhal (split and skinned mung beans)
- 1 large onion, finely chopped
- 1 tsp salt
- ½ tsp turmeric
- 3 TBSP canola oil
- 1 tsp cumin seeds
- 1 tsp dried chilli
- 3 cloves garlic, crushed
- 3 TBSP fresh coriander, chopped
- Pick over and rinse the beans and place in a large pot together wth the onion, salt, turmeric and 5 cups of water. Cover with a lid and bring to the boil.
- Reduce the heat and simmer, half-covered, for about 15–20 minutes until soft, stirring frequently so that the beans don’t stick to the bottom of the pot.
- Heat the oil in a frypan. Add the cumin seeds and fry for about 1 minute until they start to pop. Add the dried chilli and continue frying for another 5 seconds. Add the garlic, removing pan from the heat as soon as the garlic begins to turn golden. Don’t allow the garlic to burn.
- Add the hot oil mixture to the beans and mix through. Place in a serving dish and garnish with chopped coriander.
Per serve: energy 991 kJ (236 Cal); protein 12 g; fat 8 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 31 g; fibre 11 g; calcium 53 mg; iron 3 mg