Name: Yellow Dhal
Yield: Serves 4 With Other Dishes
Ingredients: 1 teaspoon cumin seeds, lightly toasted; 2 fresh or tinned tomatoes, roughly chopped; 4 clove garlic, finely sliced; 12 curry leaves; 2 green chillies, roughly chopped; 2 cm/¾ inch piece of root ginger, finely chopped; handful of fresh coriander, roughly chopped; 1 red chilli, roughly chopped; 1 tablespoon sunflower oil; 2 teaspoons sea salt; 3 spring onions, finely sliced; 225 g/8 oz mung dhal (yellow split mung beans); pinch of turmeric

Preparation info

Serves
4
With Other Dishes

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Indian comfort food at its best. You’ll find this all over the north and central regions of the country. I remember having a version in a truck stop in Madhur Pradesh. As burly truckers snoozed on tattered charpoys, we dug in. I was expecting creamy comfort and got a dish so hot it nuked the roof of my mouth. But who says lentils are boring? They’re far too good to leave for the hippies to muck up. A poached egg sat on top makes for a very civilised lunch.