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DAHLS

Chevti dahl

THIS IS A MIXTURE OF LENTILS. IT IS CHOLESTEROL-FREE, A GREAT
SOURCE OF SODIUM AND POTASSIUM AND LOW IN FAT AND CARBS.
A WONDERFUL, WHOLESOME DISH – ESPECIALLY IN WINTER

Preparation time: 10 minutes 1 cup water
Cooking time: 20 minutes 2 tbsp cooking oil
Serves 4-6 A pinch of cumin seeds
1 tsp fresh crushed garlic
You will need: 1 tsp red chilli powder
1 tsp salt
¼ cup toor dahl A pinch of turmeric powder
¼ cup channa dahl 1 large tomato liquidised
½ cup split urad dahl (white) Freshly chopped coriander to garnish

Method
1 Mix the three dahls together and wash well.

2 Add 1 cup water to this and boil in a pressure cooker for about 10 minutes. When cooked,
the dahl should appear pale yellow in colour and all the grains of the dahls should be blended.

3 Heat the oil and add the cumin seeds. When these begin to pop add the garlic. Add the
chilli powder, salt, turmeric powder and the liquidised tomato and simmer for 4-5 minutes.

4 Add the cooked dahl and bring to the boil on a slow heat.
Chef’s tip
5 Taste and adjust salt.
Dating as far back as 7000
B.C., lentils are one of the
6 Garnish with chopped coriander and serve hot with rotis. oldest cultivated crops – and a
main staple in the Indian diet all
over the world.

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