Moong Dal

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This recipe is comforting and delicious, the perfect remedy to those bitter cold days we’re experiencing in the UK at the moment. Green Moong dal tastes very different to green lentils so make sure you buy the right type in the supermarket.
Serves 4 people.

350g moong dal (soaked for 1 hour)
1 tsp salt
1 tsp turmeric powder
ghee/oil of choice
1 tsp cumin seeds
2 garlic cloves, thinly sliced
2 medium tomatoes, roughly chopped
1 tsp chilli powder
1 tsp chaat masala
1 tsp cumin powder
large handful fresh coriander leaves

– Place the dal in a pan with 1100ml of water, turmeric powder, and salt. Bring it to a boil and then cook for 45 minutes. If using a pressure cooker then cook for 6 whistles.

– Add 2 tbsp of ghee/oil to hot a pan. Add the cumin seeds and let them sizzle.

– Add the garlic and cook for 3 minutes or until golden.

– Add the tomatoes and cook on high heat for 5 minutes.

– Add the chilli powder, chaat masala, and cumin powder. Stir through and then add the coriander. Cook for 2 minutes.

– Add the dal and 200ml water. Stir through.

– Serve and garnish with coriander leaves and a squeeze of fresh lime.

I like to serve mine with piping hot rice or chapatis. Time to tuck in!