adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Yellow and red lentil stew (Toor and masoor dhal)
Yellow and red lentil stew (Toor and masoor dhal)
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Exciting vegetarian Indian dhal recipe for hassle-free catering.
Ingredients:
  • 200g toor dhal (yellow lentils, see note)
  • 200g masoor dhal (red lentils, see note)
  • 1/4 tsp ground turmeric
  • 1/4 tsp asafoetida powder (optional, see note)
  • 42.00 gm lime juice
  • 50g ghee (see note)
  • 1 large onion, very finely chopped
  • 2 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 12 fresh curry leaves (see note)
  • 40.00 ml chopped coriander
Instructions:
  • Wash lentils under cold water. Combine in a saucepan with 1.25 litres (5 cups) water, turmeric, optional asafoetida, 2 tsp sea salt. Bring to a boil, then simmer uncovered for 30 minutes until thickened. (Red lentils will soften while yellow lentils retain some texture.) Off heat, mix in lime juice.
  • In a pan over medium heat, melt ghee and sauté onion until soft, about 5 minutes. Add seeds and cook until they pop. Carefully add curry leaves (they will splutter) and sauté for 30 seconds. Combine with lentils and coriander, then serve.

Similar Recipes