Ingredients
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4 tablespoons ghee (I used 2 tbsp butter and 2 tbsp vegetable oil)
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2 garlic cloves, crushed
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1 tablespoon grated fresh ginger
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1 fresh green chile, finely chopped (de-seeded, if desired, for less heat)
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1 1/2 tablespoons black mustard seeds
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1 1/2 tablespoons ground cumin
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1 1/2 tablespoons ground coriander
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2 teaspoons ground turmeric
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1/4 teaspoon asafoetida powder
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5 ounces toor dal
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5 ounces Urad Dal
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5 ounces mung dal
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5 ounces channa dal
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2 (14 1/2 ounce) cans peeled crushed tomatoes
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4 cups beef stock or 4 cups vegetable stock
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2/3 cup coconut cream
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1/4 cup coarsely chopped cilantro
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2 medium onions, chopped finely
Instructions
- Mix the lentils together in a large bowl and wash in several changes of water.
- Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
- Cook, stirring, until onion is soft, and starting to brown.
- Add the seeds and powdered spices, and cook, stirring until fragrant.
- Add the lentils along with the undrained tomatoes and stock, and stir to combine.
- Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
- Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
- Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.