An easy recipe using brown dahl which is popular with everyone. It also freezes well so try making double the quantity.
170 gm brown lentils
900 ml water
1 ½ tsp salt
30 ml cooking oil
½ tsp cumin seeds
1 large onion finely chopped
2 tsp tomato puree
1 tsp turmeric
1 tsp paprika
2 tsp garam masala
1 tsp tandoori masala
Wash and check the lentils for impurities then put them in a pot with the water and salt and bring to the boil.
Reduce the heat and simmer with the lid on for about 45 minutes.
Heat the oil in a pan and add the onion and cumin. Cook until the onion is golden brown.
Add the tomato puree, turmeric, paprika, garam masala and tandoori masala. Stir continuously and simmer for about a minute.
Add the spiced mixture to the cooked lentils and simmer gently for 5 minutes. Serve with chopped parsley.
This recipe is from An Indian Housewife’s Recipe Book by Laxmi Khurana, published by Eliot Right Way Books in 1985.
Even people who don’t usually eat dahl love this one.