Serves: 4
Source: Buffé, 2014 issue 2
Ingredients:
- 1 dl mung beans
- 3 dl red lentils
- 4 cloves garlic
- 1 red onion
- 150 g butter
- 3 tbsp finely-chopped fresh ginger
- 1 ½ tbsp ground cumin
- 1 tbsp fennel seeds
- ½ tsp chili pepper or cayenne
- 1 tsp turmeric
- salt
Instructions:
- Soak the mung beans for 8 hours. Pour off the water and rinse.
- Rinse the red lentils, then bring to a boil in 1 litre water. Let them cook for 20 minutes. (The original recipe calls for 1.5 litres, so add more at the end if the dal is too thick.)
- Add the mung beans to the pot and let cook for another 15 minutes.
- Peel and chop the onion and garlic.
- Melt the butter in a frying pan. Add the garlic, onion, ginger, cumin, fennel seeds, chili pepper and turmeric to the butter and fry, stirring.
- Add the butter mixture to the lentils and cook for another 10 minutes. Add 1 tsp salt or to taste.
- Serve with fresh paratha or naan bread.