Hyderabadi dhal

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Sometimes the only thing you can do is kick back, pour a drink, crank up the volume on Exile in Main Street, and throw something spicy in the direction of the stove.  This smooth and moreish dhal should do the trick….

http://www.theguardian.com/lifeandstyle/2014/may/02/dal-chicken-korma-goat-keema-recipes-karam-sethi

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Hyderabadi dhal
 
50g masoor dal (split red lentil)
50g chana dal (split gram lentil)
50g toor dal (split yellow lentil)
1/2 green chilli, deseeded and chopped
1/2 red chilli, deseeded and chopped
Tumeric, ginger, cumin, small amount of asafoetida
Handful cherry tomatoes, chopped
Half a chopped onion
Two garlic cloves, minced
Vegetable oil, salt
 
Raid the Seventh Wonder of Tangleton for the chana dal and toor dal. 
Wash the lentils under running water, then leave to soak for 20 minutes.
Rinse and put in a saucepan with the green chilli, ginger, tumeric, salt and 250ish cold water (you may need to add some more later)
Bring to the boil and then simmer for however long it takes the bastard things to cook (around 50 minutesish).  Mash lightly if you want a smoother dhal.
Heat the veg oil in a wok, and add the cumin, red chilli and onions.  Saute gently till onions soft and translucent.
Add the garlic, cook for a few minutes more, then add the tomato and asafoetida, saute again for a few  minutes.
Add the mix to the lentils and bring to the boil.  Serve hot, with garnish of hot chilli oil, if you have this.
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