This seasoning is a typical combination of whole spices used in East & Northeast India.
The aroma pops in the mouth and makes your taste buds dance.
What you need:
1/2 Cup Red Split Lentils (masoor dhal)
1/2 Cup Yellow Split Lentils (moong dhal)
1tsp salt to taste
1Tbsp Lemon Juice
2Tbsp Fresh Coriander, chopped
1Tbsp Olive Oil
1/4tsp Black mustard seeds
1/4tsp Cumin seeds
1/4tsp Onion seeds
1/4tsp Fennel seeds
8-10 Fenugreek seeds
6 small Dried Chilli
1/2tsp Tumeric powder
1 small tomato, seeded & cut into strips to garnish (optional)
Fresh chives, to garnish (optional)
1. Wash the mixed dhal thoroughly. Drain.
2. Bring 850 ml water to the boil with the dhal, let it boil for 6 min then reduce the heat to simmer for 20 min.
Add salt & lemon juice. Add some hot water if the dhal is too thick.
Then add the coriander. Turn of the heat.
3. Heat the oil in a small saucepan, make sure the oil is hot but not smokey.
Add the mustard seeds till they pop, reduce the heat and add the rest of the spices in except the tumeric.
Until the chilli start to blacken.
4. Pour the seasoning oil on top of the cooked dhal. Garnish with tomato & chives.
Have it with boiled rice or roti / naan bread.