Servings: 2

2 tbs vegetable oil 2 tbs vegetable oil
½ tsp whole cumin seeds ½ tsp whole cumin seeds
1 small onion, sliced 1 small onion, sliced
4 ozs massoor dhal ( red lentils ) 4 ozs massoor dhal ( red lentils )
1 pint water 1 pint water
½ tsp ginger powder ½ tsp ginger powder
1 tsp garlic powder 1 tsp garlic powder
½ tsp turmeric ½ tsp turmeric
1 whole Kashmiri chilli 1 whole Kashmiri chilli
Salt Salt

Heat oil in a pan and add cumin seeds and the whole chilli and cook until they sizzle.
Add the onion and cook until soft and starting to brown.
Add the lentils and stir to coat with the oil.
Add about ¾ of the water ( the rest may be needed later ).
Add all the ground spices and stir well.
Reduce the heat to a simmer cook for 25 to 30 minutes stirring regularly.
Salt to taste and add the rest of the water if it’s too thick.

This is a copycat recipe of the dhal served at the Himalayan takeaway Perth.  This is a copycat recipe of the dhal served at the Himalayan takeaway Perth.