Red split lentils cooked in a pan

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• 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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• Kate123

  13 January 2009

  Kate123 rated and commented on this recipe

  

  As with many spiced dishes, I found that this was actually better the following day. Easy to make and a pretty little side dish, my husband and I thought this was great and so much better for us than what you get from the takeaway!

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• Mick

  15 April 2009

  Mick rated this recipe

  

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• Mick

  15 April 2009

  Mick commented on this recipe

  Enjoyed this dish. Easy to make and tastes good. Will finish it off tomorrow when I reckon it will taste even better.

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• Jodie & Marks lovely nosh

  01 September 2009

  Jodie & Marks lovely nosh rated and commented on this recipe

  

  I was looking forward to this but it was disappointingly average. A bit bland and not something I would make again.

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• LindaMo

  06 April 2010

  LindaMo commented on this recipe

  I think this is delish - I add chicken to it sometimes, or prawns! Even my health-food-averse boyfriend loves it!

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• Susie

  19 March 2011

  Susie rated and commented on this recipe

  

  I really enjoyed this, I ate it from a bowl with a naan bread as a bit of a treat and it was very flavoursome :)

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• kezlehan

  23 October 2011

  kezlehan rated and commented on this recipe

  

  Fab, although mine too was the colour of pond water. Can anyone advise how to get the red colour like in the picture?

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• cupofteafather

  20 January 2012

  cupofteafather commented on this recipe

  Terrible. It wasn't the colour in the picture and putting the garam masala in last ruins it. The spices need frying off with the onions. Very bland flavour. Back to the drawing board with this recipe :(

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• AdamB

  04 February 2012

  AdamB commented on this recipe

  Oops...didn't soak the mung beans. Does that mean they will be too hard? Ingredients above should say washed and soaked.

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• AdamB

  05 February 2012

  AdamB commented on this recipe

  Update from my last msg above - you can quick soak the mung beans by bringing to the boil, then leaving for 1 hour before following the method as it's listed above. Mine tasted pretty good, and was a nice orangy yellow brown colour. To those who are saying it's taste is bland - you could up the quantities of the stuff that goes in the frying pan, but remember it is dhal. I'm no expert but dhal's flavours are meant to be subtle...like grey pea soup. It is usually a side dish, I think. On it's own - Make it extra hot (2 green chillies) and add a spoon of yoghurt and some caramalised onions with naan and you have a great meal.

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• Sparx

  24 October 2012

  Sparx rated and commented on this recipe

  

  I made this for my dinner this evening and it was delicious. After reading through the comments and because I like spicy flavoursome dishes, I cooked the lentils with some creamed coconut, and doubled most of the spice measurements. I also added cumin seeds to the paste and added the garam masala at this stage to ensure the taste wasn't too sharp. For those whose dhal turned out brown, all I can think is that you forgot to add the tumeric with the lentils at the start. Mine was a wonderful yellow-orange colour.

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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

Preparation and cooking times

Ready in 1 hour

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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