Jump to Main ContentJump to Primary Navigation
Top

Mash ki Dal

white-lentils-spices_2656.jpg

This creamy, flavoursome lentil dish is taken from Food of the Grand Trunk Road, a book written by head chef at Moti Mahal, Anirudh Arora and Hardeep Singh Kohli, which features recipes picked up whilst travelling along one of the oldest and longest roads in South East Asia.

Ingredients (Serves 4)

  • 300 g/101/2 oz urad dal (white lentils)
  • 1 tablespoon crushed dried red chillies
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon salt, or to taste
  • 5-cm/2-inch piece ginger, peeled and roughly chopped
  • 7 cloves garlic, peeled and roughly chopped
  • 3 tablespoons vegetable oil
  • 1 tablespoon cumin seeds
  • 1 onion, sliced
  • 6 green chillies, chopped
  • Few sprigs coriander, chopped, to garnish

Method

Step 1: Rinse the lentils under cold running water, then drain. Leave to soak in fresh cold water for at least 2 hours, then drain.

Step 2: Put the lentils in a heavy-based saucepan with double their quantity of water, the crushed chillies, ground coriander, turmeric and salt. Bring to the boil, then cook over a medium heat for about 20 minutes until there is no water left and the lentils are just tender but still whole.

Step 3: Meanwhile, crush the ginger and garlic together with a pestle and mortar. Heat the oil in a wok or large frying pan, add the cumin seeds and cook until they crackle. Add the crushed ginger and garlic, onion and green chillies and cook until the onion is golden brown.

Step 4: Add the onion mixture to the cooked lentils and stir it in only slightly. Check the seasoning and garnish with the chopped coriander.

Recipe taken from Food of the Grand Trunk Road.

Related

coorg-pork.jpg

Pandhi curry

lambcurry.jpg

Rajasthani Lal Maas

prawn-crab-cakes-Bengal_217.jpg

Paturee prawn and crab cakes

Latest...

There's a huge sherbet fountain coming to London - and it's free

Bompas & Parr are planning a weird, wonderful and nostalgia-filled event

by Helen Brown
22 Sep 2017

The new Baileys flavour you’ll want to drink well beyond Halloween

Perfect autumn cocktails ahead

by Amy Swales
22 Sep 2017

Costa are bringing doughnut lattes to London for four days only

There are all sorts of crazy coffee combinations to be had

by Megan Murray
21 Sep 2017

Colin the Caterpillar has been given a cute Christmas makeover

We only just got over Halloween Colin – now Santa Colin is in town

by Kayleigh Dray
21 Sep 2017

Nutella's newest product sounds like all kinds of deliciousness

Nutella feasting can now happen any time, any place

by Megan Murray
20 Sep 2017

Cookie dough fans, your perfect store is coming to London

We HAVE to try the cookie dough clouds

by Megan Murray
19 Sep 2017

Unicorn cereal has arrived and breakfast will never be the same again

And here’s where you can buy it

by Susan Devaney
18 Sep 2017

These are our favourite gluten-free cakes, snacks and ingredients

From cakes to biscuits to beer and sausages

18 Sep 2017

Vegan Baileys will finally arrive in the UK this week

Here’s everything you need to know

by Megan Murray
18 Sep 2017

How to make your own sloe gin, in 3 easy steps

Just imagine the deliciousness...

by Magda Knight
15 Sep 2017