Serves 4
1 Cup of Split Mung Beans
5-6 dried curry leaves
1 tsp of ground turmeric
¼ tsp of Asafoetida
½ tsp of cumin seeds
½ tsp of brown mustard seeds
1/2 tsp of Ajwain Seeds
½ tsp of cumin powder
1/2 tsp of coriander powder
3 chopped tomatoes
1 Tbsp of Ghee or sunflower oil
1/2 Cup White Onions finely Chopped
One 3 cm piece of fresh ginger Chopped
2 Tbsp of Fresh Coriander torn into small pieces
1/2 Tsp of rock salt or Himalayan Pink
4-5 cups of Water depending on how saucy you like it

METHOD

Lovingly rinse and drain your lentils, put in a saucepan with the water and salt and curry leaves and turmeric powder and asafoetida then bring to a boil then reduce down to a simmer for 15 – 20 minutes.  In a heavy based pan put in ghee bring it to a sizzle then add your seeds allow seeds to pop then add your onion, turn heat down to a simmer let onions cook for a good 10 minutes until they are translucent. Then add your chopped ginger and the tomatoes along with half a tsp of salt and the spice powders. Let the mixture cook until the tomatoes have integrated into the mixture then add to the simmering dhal. Serve with the coriander on top. Yum!