Lentils With Fresh Chillies, Mint & Coriander
Ingredients:
85 g/3 oz red split lentils (masoor dhal)
85 g/3 oz skinless split chickpeas (channa dhal)
3 tbsp sunflower or olive oil 1 onion, finely chopped
2-3 fresh green chilies, chopped (deseeded if you like)
2 tsp garlic puree 2 tsp ginger puree
1 tsp ground cumin
600 m1/1 pint warm water
1 tsp salt, or to taste
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander leaves
55 g/2 oz unsalted butter
1 fresh green chilly and 1 small tomato, deseeded and cut into julienne strips, to garnish
Method:
1. Wash the lentils and chickpeas together until the water runs clear and leave to soak for 30 minutes.
2. Heat the oil in a medium saucepan, preferably non-stick, over a medium heat and add the onion, chilies and garlic and ginger purees. Stir-fry the mixture until it begins to brown.
3. Drain the lentils and chickpeas and add to the onion mixture together with the cumin. Reduce the heat to low and stir-fry for 2-3 minutes, then pour in the warm water. Bring to the boil, reduce the heat to low, cover and simmer 25-30 minutes.
4. Stir in the salt, mint, fresh coriander and butter. Stir until the butter has melted, then remove from the heat. Serve garnished with the strips of chilies and tomato.