This delicious, nourishing dish of mixed dal can go with any number of meals, or can be eaten on its own with roti or plain rice. Keoti dal uses the mix of different lentils gives a more interesting flavour. Comfort food.
You will need to start this dish the day before to allow for the lentils to soak overnight. If you want to hurry this dish, a pressure cooker can be used and it will halve the cooking time. We do like the simmer cooking method for this dish, as it gives time to prepare the things that might go with it.
The advantage of the recipe, as described below, is that you will keep the texture of the lentils. Hurry it, or over-cook it and you have a nicely spiced stodge.
You could also lift the recipe by sprinkling some of your homemade garam masala over the dish. I’ll describe how in an upcoming post.
- 200 g chickpeas (kabuli channa)
- 1 tsp fruit salts (see notes)
- 100 g split pigeon peas (toor dal)
- 100 g split red lentils (masoor dal)
- 1 tbsp coriander seeds
- 1 tbsp vegetable oil
- 1 tbsp black mustard seeds
- 1 brown onion halved and sliced
- 1 tsp salt
- 4 cloves garlic crushed
- 40 g ginger crushed
- 2 tsp ground turmeric
- 2 red chillies chopped
- 3 tomatoes diced
- 500 ml vegetable stock
- 1 red chilli slit lengthwise
Rinse kabuli channa, add fruit salts and soak in 1½ litres of warm water, at least overnight. Drain and rinse when ready
Rinse toor dal, then add ½ litres of water. Leave to soak, for at least four hours or until they are soft. Drain and rinse when ready.
Rinse masoor dal, then soak in 1 litre of hot water for 45 minutes, or until soft. Drain when ready.
Toast and grind the coriander seeds.
Heat the oil in a pan, then add the mustard seeds. Heat them until they start to pop. Add onion, and salt and cook for five minutes, until onion is soft, and starting to go golden brown.
Add ginger and garlic and cook for three minutes, until raw garlic aroma has gone.
Add turmeric, ground coriander seeds, chillies, kabuli channa and tomatoes, stir until combined, then add half the stock. Simmer for 1 hour, ensuring that the dish doesn't dry out by added a little more stock as needed
Add whole red chilli and mix well.
Add toor dal and masoor dal and stir until combined. Add the remaining stock and simmer for 30 minutes. Add a little water if the dish is drying out.
Stir through the lemon juice and coriander stalks.
Place into serving bowl, putting the whole chilli on top, sprinkle with coriander leaves and serve.
- Fruit salts are sold under the brand name Eno. It is best obtained from a pharmacist, as supermarkets seem to only stock flavoured variants. It can be substituted with baking soda - not baking powder.
- If you are in a hurry, then canned chickpeas and a pressure cooker will help. If so, just cook the onion, ginger, garlic and spices as described, add the canned and dry lentils, stock and tomatoes, and pressure-cook for around 15 minutes. Release pressure naturally, then follow the last serving instructions.
- You could also use a slow cooker for this recipe, allowing six hours or so on low heat.