Spiced Dal Curry with Lentils
Ingredients
- 50g lentils
- 100g yellow mung beans
- 100g green mung beans
- 700ml hot water, to soak lentils and mung beans
- 300ml water
- 4 tbsp rice oil
- 2 tbsp sesame oil
- 30g curry spices
- 100g onion, finely chopped
- 2 garlic cloves, finely chopped
- 15g ginger, finely chopped
- 10g vegetable stock
- 2 canned organic tomato
- 1 tbsp organic soy sauce
- Black pepper
- Coriander leaves for toppings
Preparation
Soak the lentils and mung beans in 700ml hot water for at least 30 minutes
Drain and rinse the soaked beans
In a pot, heat the rice oil and sesame oil over medium heat
Add the chopped onion, garlic, and ginger, and sauté until softened and fragrant
Stir in the curry spices, vegetable stock, canned tomatoes, soy sauce, and black pepper, and cook for a few minutes
Add the drained beans and 300ml water, bring to a boil, then reduce heat and simmer until the beans are tender, about 20-30 minutes
Serve hot, garnished with coriander leaves