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Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4


160g (6oz) mung dhal (skinned and split mung beans)
1 onion
2 garlic cloves
2 inch piece root ginger
2 small tomatoes
1 tablespoon vegetable oil
2 teaspoon ground coriander
2 teaspoons ground ginger
½ teaspoon ground turmeric
½ teaspoon chilli powder
1 teaspoon garam masala
½ teaspoon salt
1-2 green chillies, kept whole
1 teaspoon cumin seeds
1 tablespoon fresh coriander, chopped
Juice of ½ lemon


1. Wash the dhal until the water runs clear. Place the
lentils in a pan and cover with water. Bring to the boil
and cook for 8 minutes until just tender. Drain and
keep to one side.
2. Meanwhile, peel and chop the onion, garlic, ginger,
and tomatoes until a coarse paste. You can skin the
tomatoes and just use the diced flesh if preferred.
3. Heat the oil in a large saucepan. When the oil is hot
fry the onion mixture for 8-10 minutes.
4. Add the ground spices – coriander, ginger, turmeric,
chilli powder, garam masala and salt. Cook for
1 minute.
5. Add the par-cooked mung dhal, whole chillies and 2
cupfuls of boiling water (about 500ml). Simmer for
15-18 minutes, stirring occasionally. Cook for longer if
you like a softer dhal.
6. Dry fry the cumin seeds in a small frying pan for 1-2
minutes or until fragrant.
7. Stir in the chopped coriander leaves, toasted cumin
seeds and lemon juice just before serving.
8. Serve with rice or chapattis.

Dhal in a bowl on a black background