Red split lentils cooked in a pan

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olive magazine

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Recipe by olive magazine

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1. Put the mung beans and lentils in a large saucepan and 3/4 fill with boiling water. Season and bring to the boil then reduce the heat to a simmer. Using a large spoon, skim any scum off the surface.
2. Add the turmeric and stir well. Partly cover and simmer for about 30 minutes until tender, adding more boiling water if it starts to become too dry - it should be even-textured.
3. Heat 2 tsp oil in a frying pan and add the onion. After about a minute, add the garlic. When lightly golden add the tomato, ginger and chilli. Fry until it is a shiny, dry paste. Pour into the pan with the dhal and mix well. Stir in the garam masala. Top with coriander and red chillies.

Per serving

219 kcalories, protein 15.8g, carbohydrate 35g, fat 2.7 g, saturated fat 0.2g, fibre 3.1g, salt 0.6 g

Latest comments and suggestions

• SREHAN

  26 February 2008

  SREHAN rated and commented on this recipe

  

  easy to make - instead of weighing the 2 dhals - I used 1/2 mug of each, I used hand chopped tomatoes - all worked well - we happily ate it 2 days running !

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• ljwarrington

  17 April 2008

  ljwarrington rated and commented on this recipe

  

  simply FANTASTIC!! made it with a curry for around 8 guests - everyone loved it. used dried crushed chilli flakes - but was wonderful!

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• sally

  24 April 2008

  sally rated and commented on this recipe

  

  Good but have tried tastier versions of this.

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• groovyglass

  09 May 2008

  groovyglass commented on this recipe

  just made this recipe, didn't use oil,i 'fried' the onions a spray oil, lovely and tasty and have made enough to freeze and have later!!!!

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• Natalie

  31 August 2008

  Natalie rated and commented on this recipe

  

  Totally yummy! Mine turned out the colour of pond-water, instead of the beautiful orange shade in the picture, but that didn't spoil the taste at all.

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• HughesnHutch

  27 October 2008

  HughesnHutch rated this recipe

  

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• vicki

  07 January 2009

  vicki rated and commented on this recipe

  

  Mine may have gone wrong as it tasted Yuk. Maybe too much water and too little flavour

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Ingredients

• 125g moong dhal (whole mung beans), washed
• 125g masoor dhal (red split lentils), washed
• 1 tsp ground turmeric
• oil for frying
• ½ onion , chopped very finely
• 1 garlic clove , chopped very finely
• 1 whole plum tomato from a tin, plus 1 tbsp of juice, whizzed in a blender
• 1 tsp grated root ginger
• 1 green chilli , finely chopped
• ½ tsp garam masala
• a handful of coriander , chopped very finely
• 2 red chillies

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Low-fat, Super healthy, Dairy-free

Ingredients

• 125g moong dhal (whole mung beans), washed
• 125g masoor dhal (red split lentils), washed
• 1 tsp ground turmeric
• oil for frying
• ½ onion , chopped very finely
• 1 garlic clove , chopped very finely
• 1 whole plum tomato from a tin, plus 1 tbsp of juice, whizzed in a blender
• 1 tsp grated root ginger
• 1 green chilli , finely chopped
• ½ tsp garam masala
• a handful of coriander , chopped very finely
• 2 red chillies

Per serving

219 kcalories, protein 15.8g, carbohydrate 35g, fat 2.7 g, saturated fat 0.2g, fibre 3.1g, salt 0.6 g

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