View source for Perfect dahl

'''Ingredients''' <br>

*400g mung dal (skinned yellow split mung beans)
*4 cloves garlic, peeled and crushed
*4cm piece of root ginger, peeled and cut into 4
*1 tbsp turmeric
*4 small green chillies, 2 finely chopped, 2 left whole
*2 tbsp ghee or groundnut oil
*2 shallots, finely sliced
*1 tbsp cumin seeds
*1 tsp mustard seeds
*1 tsp crushed chilli
*Fresh coriander, chopped to serve

'''Method''' <br>
#Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil and skim off any scum that rises to the surface.
#Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1½ hours, stirring occasionally, until the dal has broken down completely and become creamy.
#Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.
#Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander. Serve with plain rice or flatbreads.