This was originally for Noisette but now I have written it up why not post it. If anyone tries it, let me know.

Step A. The plain Dal:
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Ingredients
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6 cl split mung (mung dal chilka)
6 cl split polished mung (mung dal)
12 cl red lentils (masoor dal)
roots of one pack of leaf corriander
3 litres of water
1 tsp oil
1 tsp salt

Instructions
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Rinse the dal and lentils a few times in the pan to remove the dust. Keep an eye open for any tiny stones that occasionally find their way into the dal.
Add the water, corriander roots, salt, oil.
Bring to the boil and simmer gently until it becomes a soft grey porridge.
While this is cooking you can prepare part B.
Once cooked remove from the heat and put to one side until you are ready to bring the dish together.

Tips
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The amount of water is not critical. You just need plenty to cook in and ensure that the dal does not stick and burn. "simmering" rather than "boiling" helps with this. If you are bothered by the scum that forms on the surface then skim it off. I don't generally bother.


Step B: the Sauce:
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Ingredients
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2 large onions - sliced
oil/ghee to fry onions
1 tin tomatoes ( or 3-4 chopped fresh)
1 tbsp tomato puree
1 tsp garlic paste ( or 2-3 pressed cloves )
2 small green chillis - split
1 tsp salt
0.5 tsp mustard seeds ("Rai")
12 curry leaves ("Limdo")
4 fenugreek seeds
0.25 tsp red chilli powder
0.5 tsp tumeric
1 tsp corriander powder
1 tsp cumin powder
1 lime or 0.5 lemon

Serving options:
pinch of garam masala powder
garnish of corriander leaves
plain yoghurt

Instructions
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This is how I do it. Opinions may vary.

- Fry the onions and green chillis in sufficient oil.

I do this very slowly, on super low heat and covered. The idea is thoroughly and evenly fried. NO burned bits. It takes longer than you hope - maybe 20-30 minutes, but the low heat and the cover means that you don't need to stand over it all the time. Once the onions have dried out and started to colour you need to be ready for things to move quicker.

- add the garlic, timed so that the garlic will finish frying with the onions. NO burning, but you do want the garlic cooked.

- when the onions/garlic are a few minutes from finished add fenugreek seeds, mustard seeds, curry leaves.

Cook for a few seconds until you smell the aromas. Pay attention, this is the easiest place to go wrong. You do need the seeds to cook (mustard seeds pop) but it is very easy to burn them.

- add the powders (cumin, corriander, tumeric, chilli). Fry for a few seconds only. NO burning.

- Immediately add the tomatoes, tomato puree, salt. Cook gently until the oil rises. Should be a thick red/orange sauce. Add a little water if it dries out.

Tips:
It is very important not to burn anything (although it doesn't matter if the onions get very dark). This is far more important than the exact proportions of the ingredients. Also, successful frying needs oil.


Step C:
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Bring the dal and the sauce together away from the heat and liquidise them with a blender. Stir in the juice from the lemon/lime. Taste for salt. Return to the heat and warm through until the oil rises. Add water for your own taste in consistency.

Sieve if you like a smoother texture.

You are done.


Serving tips
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- Can be drunk on its own or mixed with basmati rice.
- Some like corriander leaf garnish and/or a pinch of garam masala powder.
- Some enjoy a tbsp or two of plain yoghurt mixed in. This can also help to control the heat of the chilli.

Thanks I love vegi curry

I can't wait to try it - thanks again!

I have come across these two websites which have step-by-step cooking videos of Indian dishes :

www.showmethecurry.com and www.vahrehvah.com and of course youtube is always there to help

Already tried a few recipes.......worked well for me

mmm...this was delicious!! i followed the recipe exactly as posted and it was all that i hoped dal could be
thanks so much again!

Glad that you enjoyed it. Made my day.

We made this Dal on Christmas eve to go with a butter chicken recipe which we quite like.

It was very good, thanks for posting.

Now, if only we could find a good Chana Masala recipe, and perhaps a nice Lamb Saag.

do you know where I can get mustard seeds?
been searching for a while - baden area?

I am not from Baden area so can't tell you the specific place but you can find mustard seeds in any Asian or African shop.

If you cant find an Indian shop, there is one in Zug, or Globus food has black mustard seeds

Thank-you. It's great to know that you made and enjoyed it.