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Mixed Dhal

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“This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a 'moreish', satisfyingly 'meaty' lentil curry.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the lentils together in a large bowl and wash in several changes of water.
  2. Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
  3. Cook, stirring, until onion is soft, and starting to brown.
  4. Add the seeds and powdered spices, and cook, stirring until fragrant.
  5. Add the lentils along with the undrained tomatoes and stock, and stir to combine.
  6. Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
  7. Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
  8. Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.

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