Punjabi Langar Dal
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Ingredients
- 150 g yellow split peas
- 100 g red lentils
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 200 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 309 kcal
- Protein
- 16.1 g
- Carbohydrate
- 41.1 g
- of which sugars
- 5.5 g
- Fat
- 8 g
- of which saturates
- 0.7 g
- Fibre
- 7.3 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the yellow split peas and red lentils well, then boil in 900ml water with the ground turmeric for 30 minutes, skimming occasionally, until soft and starting to break down.
- 2
Meanwhile, heat the vegetable oil in a small pan and fry the cumin seeds for 30 seconds until they sizzle, then add the chopped onion and cook for 7 minutes until golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the chilli powder and the finely chopped tomatoes, and cook for 6 minutes until softened.
- 4
Stir the tomato mixture into the cooked lentils and simmer together for 8 minutes, adding a little water if it is too thick.
- 5
Season to taste and scatter with the chopped coriander before serving with rice or flatbread.
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