Mixed Dhal

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 4 tablespoons ghee (i used 2 tbsp butter and 2 tbsp vegetable oil)
• 2 medium onions, chopped finely
• 2 garlic cloves, crushed
• 1 tablespoon grated fresh ginger
• 1 fresh green chile, finely chopped (de-seeded, if desired, for less heat)
• 1 1/2 tablespoons black mustard seeds
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons ground coriander
• 2 teaspoons ground turmeric
• 1/4 teaspoon asafetida powder (optional)
• 5 ounces toor dal
• 5 ounces urad dal
• 5 ounces mung dal
• 5 ounces channa dal
• 2 (14 1/2 ounce) cans peeled crushed tomatoes
• 4 cups chicken stock or 4 cups beef stock or 4 cups vegetable stock
• 2/3 cup coconut cream
• 1/4 cup coarsely chopped cilantro

Recipe

• 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.