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Ingredient amounts scale to match. Oven and stovetop times stretch for a bigger batch; those show in amber.
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By NHS Healthier Families (© Crown copyright) · Original recipe
Recipe from NHS Healthier Families (© Crown copyright) · Open Government Licence v3.0
Put the washed mung dhal and red lentils in a large pot, add the water and put on the hob on a low heat. After a few minutes, add the salt and turmeric, stir and bring to the boil. Once boiling, turn the heat down again and leave to simmer, partially covered, for around 15 minutes.
Simmer, partially covered, until dhal is soft (~15 min)
Meanwhile, heat the rapeseed oil in a shallow frying pan on medium heat. Add the cumin seeds and fry for 15 seconds, then add the onions and garlic. Once those are soft and beginning to brown (around 5 minutes), add the green chillies, mix well and cook for a further couple of minutes.
Add the mixture from the frying pan to the simmering lentils, stir well and turn up to a medium heat. Once boiling, turn off the heat and remove the pot.
Allow to cool for a few minutes, then top with chopped coriander.