From Indian Every Day by Anjum Anand
650ml cold water
100g split pigeon peas (toovar dal), picked over and washed
½ tsp turmeric powder
salt to taste
2 tsp mustard or vegetable oil
1 rounded tbsp garlic, chopped
3-4 small dried red chillies, left whole, or crushed red chillies to taste
1 level tsp dried mango powder
1.Place the water and lentils in a saucepan and bring to the boil. Add the turmeric and salt, cover and simmer over a low heat until tender, about 45-55 minutes. The lentils should just start to break down. Adjust the seasoning.
2. Reduce the gravy over a high heat if it is too watery or add more water from the kettle if necessary. It should have the texture of thick but not mushy soup. Take off the heat.
3. Heat the oil in a small non-stick saucepan. Add the garlic and sauté for 10 seconds, then add the chillies. Cook until the garlic is golden, then pour in a few spoonfuls of the lentils into the pan, mix well and stir back into the curry along with the dried mango powder. Serve hot.
This delicious dish was served with Lemon Cashew Rice as a complete meal.
California Zinfandel, San Jose, California, Painter Bridge, 2011, MYR69 from Bangsar Village Grocer