• 2 cups Puy lentil
• 1/2 tsp red chilli powder (lal mirch)
• 1/4 tsp turmeric (haldi)
• 3/4 – 1 tbsp of tamarind paste (depending on how sour you like it)
• salt to taste
• 1 – 2 cloves of garlic chopped roughly
• For the Tempering/Bhagar:
• 1 tbsp ghee
• 2 tsp whole cumin seeds (zeera)
• 2-4 baby plum tomatoes
• 1 pinch of asafoetida (hing)
• 1/2 cup chopped fresh coconut, thinly sliced

A handful of chopped coriander leaves and about 1 tbsp of fried brown onions (I usually fry a batch and keep in a sealed box in the fridge) to garnish

Takes about 25-30 minutes to prepare and serves about 2-3 people with rice or roti

Rinse and then soak the lentil for about 15 minutes and boil enough water to cover the lentil and add the spices and garlic.

Boil until water is dry and lentil is cooked through. Dish out in a serving bowl

Heat ghee in a small frying pan and add the cumin allow to crackle, add the tomato and let them cook a bit.

Finally add the asafoetida and then throw in the coconut and fry for a few second. Pour over the dhal and sprinkle with coriander leaves and fried onions.

Super simple and deliciously nutty and piquant – great with plain basmati or chapatti.

by Pak101.com (few years ago!) / 1010 views