My tasty green lentils dhal recipe is a fantastic accompaniment to most meals. You can eat it with bread, rice and even chips (fries).
It is a dry dhal recipe and which not only uses green lentils but green petite pois peas too.
Green lentils are very healthy for you as they contain lots of vitamins and minerals like Iron, Folate, Copper, Maganese and even the happy chemical Tryptophan - as well as being high in fibre.
I also use my mild curry powder and 2 red chillies pepper to make this green lentil dhal recipe but you can add more or less chilli to suite your tastes. This is a dhal that taste very good without any heat at all so it is up to you.
Ingredients for green lentil dal
3 Portobello Mushrooms (chopped)
1 Cup cooked Green Lentils1/2 - 3/4 Frozen Petite Pois Peas1 Carrot (diced)Rice bran oil2 Tomatoes1 Garlic clove (minced)2 Inch fresh ginger (grated)3-4 Tbsp WaterSalt to season3 tsp dried methi leavesLarge pinch Dried curry leaves1/2 tsp Turmeric1/2 tsp Cumin powder1 Large tsp Jeenas mild curry powder
2 Red chillies (diced)
Fresh coriander
How to make a Green Lentil Dhal
In a small blender place tomatoes, curry leaves, methi, cayenne and turmeric and blend into a paste.
Use a fair amount of oil in a large pan.
On a medium heat cook your carrots for 5-7 minutes.
Add garlic and ginger, stir very well and cook for one minute.
Add the curry powder stir well and cook for one more minute.
Add tomato paste base and red chillies to the carrots, stir well.
Season the daal with salt and simmer for 10 - 15 minutes.
Do not boil or you will destroy the spices.
Add frozen peas and cumin simmer for a 5 minutes then add mushrooms.
Simmer for another 10 minutes.
Add the tablespoons of water as you go along to loosen the dhal only.
Rinse the cooked lentils, drain then add to the dhal.
Stir very well and simmer until the lentils are heated through.
Sprinkle with fresh coriander.
Enjoy Chef Jeenas tasty green lentils daal recipe.
