Dhal Fry

Recipe from Lahore. Needs some more tips from the original cook.

Ingredients

• 1 cup urud dhal (split black mung beans) - mash ki dhal
• 2 tomatoes diced
• 1 onion sliced and cut a bit more
• 1-2 green chilis, chopped
• 1/2-1 tsp garlic crushed
• 1/2-1 tsp ginger minced
• 1/2 tsp tamarind paste
• coriander, half bunch
• fresh ginger, cut into strips

Spices

• 1/2-1 tsp salt
• 1/4 tsp haldi (tumeric)
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder - check if needed
• 1/4 tsp zeera (cumin seeds) - make this 1/2 tsp I think
• 1/4 to 1/2 tsp chilli powder

Steps

1. rinse 2-4 times, then soak dhal for 30-60 minutes
2. heat oil, fry onions for 5-6 minutes
3. Add garlic, ginger, 1 chilli, stir, add tamarind paste , fry 2-3 minutes
4. add spices, stir
5. Add tomotoes, fry 5-10 minutes until oil seperates, stir frequently
6. drain water from dhal and add, fry for 2-3 minutes
7. add enough water (1/2-1 cup) to cover dhal, then put a lid on, lower heat once boiling
8. check if dhal is soft enough to eat, then serve (boil on high while stirring at end if too much water)
9. When dhal is looking ready to eat, add ginger, 1 chilli and fry for a minute, then stir through coriander.
10. Add coriander, stir, garnish with a bit of the chillis, ginger and coriander

Optional: Serve with lemon or lime wedges.