Yellow and red lentil stew (Toor and masoor dhal)

Yellow and red lentil stew (Toor and masoor dhal)

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Catering for vegetarians neednt be a chore with this hearty Indian dhal.

The ingredient of Yellow and red lentil stew (Toor and masoor dhal)

  1. 200g toor dhal (yellow lentils, see note)
  2. 200g masoor dhal (red lentils, see note)
  3. 1/4 teaspoon ground turmeric
  4. 1/4 teaspoon asafoetida powder (optional, see note)
  5. 2 tablespoons lime juice
  6. 50g ghee (see note)
  7. 1 large onion, very finely chopped
  8. 2 teaspoons cumin seeds
  9. 1 teaspoon brown mustard seeds
  10. 12 fresh curry leaves (see note)
  11. 2 tablespoons chopped coriander

The instruction how to make Yellow and red lentil stew (Toor and masoor dhal)

  1. Rinse lentils under running water. Place in a saucepan with 1.25 litres (5 cups) water, turmeric, asafoetida (if using) and 2 teaspoons sea salt, bring to the boil over medium heat, then simmer for 30 minutes or until thick. (The red lentils will collapse, but the yellow should still hold some of their shape.) Remove from heat and stir in lime juice.
  2. Heat ghee in a pan over medium heat, add onion and cook for 5 minutes or until soft. Add seeds and cook until they pop. Stir in curry leaves, taking care as they will splutter, and cook for a further 30 seconds. Stir mixture into lentils with coriander and serve.

Nutritions of Yellow and red lentil stew (Toor and masoor dhal)

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calories: https://schema.org
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