Bad Boy Dhal
by Mob Kitchen
Comfort food. This one hits you in the back of the throat. Proper smoooooth and that. Shoutout Seema from Mob Kitchen.
500g red split lentils
400g chopped tomatoes
4 garlic cloves
4tsp chilli powder
1tsp black mustard seeds
1tsp cumin seeds
2tsp ground cumin
2tsp ground coriander
Garlic and oil topping:
6 garlic cloves
2 green chillies
small handful coriander
3 sprigs curry leaves
Wash the red lentils until the water runs clear. Boil for 15 minutes with 1.5L of water.
Blend the chopped tomatoes.
Grind the ginger, garlic cloves and chilli powder with a pestle and mortar until a thick paste is formed.
Heat vegetable oil in a large pan and add in black mustard and cumin seeds. Once bubbling add in the blended tomatoes and put the lid on the pan.
Add in turmeric, cumin powder, coriander powder, 2 tsp chilli powder, 2 tsp salt and the garlic and ginger paste. Cook on a medium heat for 10 minutes.
Thinly slice 6 garlic cloves and green chilli, finely chop the coriander and chop 4cm ginger into matchsticks.
Now to make the garlic oil - heat 50ml of veg oil in a small pan and gently cook the thinly slice garlic and curry leaves until golden.
Check if the dhal is cooked by pressing one of the lentils between your fingers. If they’re tender, they’re cooked! Drain the dhal and add it to the curried tomatoes. Add in 250ml of water and continue to cook for 2 minutes. Then stir in ¾ of the coriander.
Pour the garlic oil over the dhal and put the lid on to allow the garlic to infuse through. Finish with the remaining ginger, chopped chilli and coriander and serve on its own or with rice. Delish!
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