Mixed Lentils with Five spice Seasoning
Ingredients:
125 g/41/2 oz red split lentils (masoor dhal)
125 g/41/2 oz skinless split mung beans (mung dhal)
900 m1/11/2 pints hot water
1 tsp ground turmeric
1 tsp salt, or to taste
1 tbsp lemon juice
2 tbsp sunflower or olive oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp nigella seeds
1/4 tsp fennel seeds
4-5 fenugreek seeds
2-3 dried red chilies
1 small tomato, deseeded and cut into strips, and fresh coriander sprigs, to garnish
Indian bread, to serve
Method :
1 Mix the lentils and beans together and wash until the water runs clear. Put them into a saucepan with the hot water. Bring to the boil and reduce the heat slightly. Let it boil for 5-6 minutes, and when the foam subsides, add the turmeric, reduce the heat to low, cover and cook for 20 minutes. Add the salt and lemon juice and beat the dhal with a wire whisk. Add a little more hot water if the dhal is too thick.
2 Heat the oil in a small saucepan over a medium heat. When hot, but not smoking, add the mustard seeds. As soon as they begin to pop, reduce the heat to low and add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds and dried chilies. Let the spices sizzle until the seeds begin to pop and the chilies have blackened. Pour the contents of the saucepan over the lentils, scraping off every bit from the saucepan.
3 Turn off the heat and keep the saucepan covered until you are ready to serve. Transfer to a serving dish and garnish with tomato strips and coriander sprigs. Serve with Indian bread.
2 Heat the oil in a small saucepan over a medium heat. When hot, but not smoking, add the mustard seeds. As soon as they begin to pop, reduce the heat to low and add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds and dried chilies. Let the spices sizzle until the seeds begin to pop and the chilies have blackened. Pour the contents of the saucepan over the lentils, scraping off every bit from the saucepan.
3 Turn off the heat and keep the saucepan covered until you are ready to serve. Transfer to a serving dish and garnish with tomato strips and coriander sprigs. Serve with Indian bread.