Ingredients

• 175 grams - yellow split peas (channa dal)
• (6 ounces) 90 grams white gram beans (urad dal)
• (3 ounces) 45 grams yellow mung beans (moong dal)
• (1 1/2 ounces) 45 grams red lentils (masoor dal)
• 3 medium tomatoes, sliced in 2cm thick wedges
• 1/2 tsp - turmeric
• 6 tbsp - vegetable oil
• 2 medium onions, peeled, sliced in thin rings
• 2 tsp - garlic, minced
• 2 tsp - ginger, grated or crushed
• 2 tbsp - vegetable oil
• 1 1/2 tsp - cumin seed
• 1/2 tsp - cayenne pepper
• 1 tsp - paprika
• 4 tbsp - fresh coriander, chopped
• 2 green chillies, minced
• 2 tsp - salt

How to Make Five Jewel Creamed Lentils

• Pick clean and wash all the beans thoroughly in several changes of water.
• Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water.
• Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together.
• Cook over medium heat, partially covered, for about 30 minutes.
• Stir in the salt to taste.
• Keep the lentils on a low simmer while you make the fried seasonings.
• Heat 4-6 tbsps of the oil in a large frying pan over medium high heat.
• Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes).
• Add the garlic, ginger and chillies and continue cooking for 2 more minutes.
• Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 mins).
• Pour the entire contents of the pan over the dal and gently stir to mix.
• Continue simmering while you make the spiced butter.
• Wipe the frying pan clean and place it on medium-high heat.
• Add the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika.
• Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula.
• Stir a few times, just to streak the dal with the spiced butter.
• Serve garnished with coriander and more paprika.