Green Chili Dhal Recipe

This dhal (Tarka Dhal) is probably the most popular of lentil dishes and is found in most Indian and Pakistani restaurants. In India, the term 'dhal' refers to any of almost 60 varieties of dried pulses, including mungbeans, peas and all sorts of lentils, including red, yellow and brown. Adapt the recipe according to the contents of your store cupboard. Also, dried red chilies are available in many different sizes. If the ones you have are large, or if you want a less spicy flavor, reduce the quantity specified to 1-2.

Recipe: (Serves 4)

115 g/4 oz/0.5 cup masoor dhal (split red lentils)
50 g/2 oz/0.25 cup moong dhal (small split yellow lentils)
600 ml/1 pint/2.5 cups water
5 ml/1 teaspoon ginger pulp
5 ml/1 teaspoon garlic pulp
1.5 ml/0.25 teaspoon ground turmeric
2 fresh green chilies, chopped
7.5 ml/1.5 teaspoon salt

For the tarka:
30 ml/2 tablespoons oil
1 onion, sliced
1.5 ml/0.25 teaspoon mixed mustard and onion seeds
4 dried red chilies
1 tomato, sliced

To garnish:

15 ml/1 tablespoon chopped fresh coriander (cilantro)
1-2 fresh green chilies, seeded and sliced
15 ml/1 tablespoon chopped fresh mint

Method:

Pick over the lentils for any stones before washing them. Boil the lentils in the water with the ginger, garlic, turmeric and chopped green chilies for about 15-20 minutes, until soft.

Mash the lentil mixture down. The consistency of the mashed lentils should be similar to that of a creamy chicken soup. If the mixture looks too dry, just add some more water. Season with the salt.

To prepare the tarka, heat the oil and cook the onion with the mustard and onion seeds, dried red chilies and sliced tomato for 2 minutes. Pour the tarka over the dhal and garnish with fresh coriander, green chilies and mint. Serve.