- 50g red split lentils, washed and drained
- 170g split mung dhal, washed and drained
- 1.5 litres water
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 green chillies, finely chopped
- 30ml rapeseed oil
- 1 teaspoon salt (optional)
- 1.5 teaspoon turmeric
- 1 teaspoon cumin seeds
- Fresh coriander, finely chopped (to serve)
To reduce the salt content of the dish, try swapping the salt for paprika.
Put the washed mung dhal and red lentils in a large pot, add the water and put on the hob on a low heat. After a few minutes, add the salt and turmeric, stir and bring to the boil. Once boiling, turn the heat down again and leave to simmer, partially covered, for around 15 minutes.
Meanwhile, heat the rapeseed oil in a shallow frying pan on medium heat. Add the cumin seeds and fry for 15 seconds, then add the onions and garlic. Once those are soft and beginning to brown (around 5 minutes), add the green chillies, mix well and cook for a further couple of minutes.
Add the mixture from the frying pan to the simmering lentils, stir well and turn up to a medium heat. Once boiling, turn off the heat and remove the pot.
Allow to cool for a few minutes, then top with chopped coriander.