This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step 10 Min
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Step 1 of 3
Soak all 4 lentils in cold water for 1 hour, drain and set aside. In a deep saucepan, sauté shallots in vegetable oil until soft. Add ginger and garlic paste, coriander seed powder, mango powder, garam masala, green chili, curry leaves and tomato paste and cook for an extra minute.
Step 2 of 3
Add drained dhal to the pan plus water and 2 cubes of MAGGI® Chicken Bouillon and simmer over medium-low heat until dhal is fully cooked and sauce is pulpy.
Step 3 of 3
Transfer to a serving dish and garnish with chopped coriander leaves and serve with naan or steamed rice.