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Ingredients
1/2 cup mung dal (lentils)
2 cups water
2 green Thai chilies, finely chopped
1 pinch turmeric
1/2 teaspoon salt
2 tablespoons cilantro, finely chopped
1 tablespoon canola oil
1/2 teaspoon cumin seeds
1 small red onion, diced small
1/2 tablespoon fresh ginger, grated
1/2 tablespoon coriander, ground
1/2 teaspoon ground cumin
1/8 teaspoon paprika
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Method
Combine dal, water, chilies, turmeric and salt. Bring to a boil.
Cook cumin seeds in canola oil until seeds sizzle. Caramelize onions in oil with cumin seeds. Add ginger and cook until soft. Add coriander, cumin and paprika and cook through. Pour over dal and stir. Add cilantro.
Serves 8
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