Mixed Lentil Dhal

1. Measure and rinse thoroughly in a colander:

   • 120g red lentils
   • 120g yellow split peas
   • 120g urid dal
   • 120g mung dal

2. Put the dhals into a large saucepan with 1350ml boiled water from the kettle. Bring to a boil until the dhal starts to foam. Scrape off the foam, add 1tsp sunflower oil, then simmer two-thirds covered for 30-40m, stirring occasionally to make sure the bottom isn't sticking.

3. Meanwhile, grate or very finely chop 1 green chilli. Crush with 1 large tsp lazy garlic (or 4 cloves) and a pinch of salt, then set aside.

4. Finely chop a handful of fresh coriander, then set aside.

5. Measure into a cup and set aside:

   • 1 tsp turmeric
   • 3 tsp ground coriander
   • ¾ tsp ground cumin
   • 1 tsp salt

6. When the dhals have cooked, check they're soft and turn off the heat.

7. Heat 75ml sunflower oil in a small saucepan. When the oil is hot, add 1½ tsp cumin seeds and ¾ tsp mustard seeds. When the mustard seeds start to pop, stir in ½ tsp asafetida, shortly followed by the spice mix and half the chopped coriander. Fry for 3m, stirring constantly.

8. Stir the infused oil into the dhals along and add 100ml water if looking dry. Add the remaining fresh coriander and 50g margarine. Stir until the margarine is melted, heating gently if necessary.

Modified from Prashad