Moong Dhal
From LaCheshireChat 16 years ago
- 50 mins (40 cooking to make
- Serves 4-6
This is a recipe that my friend Sarah gave me. It is very, very more-ish. It’s like a cross between a soup and a stew and is vegetarian. I have only altered it slightly to take advantage that the split Moong dhal is sold in 500g packages. Read more This alteration uses half a 500g bag. You can also use a combination of pulses, such as the addition of red lentils, just make sure to adjust the cooking time to allow for the pulse that requires the most. Also, if you add a dark pulse, such as Puy Lentils, it will turn a muddy colour. It's still delicious, regardless! See less
Ingredients
- 250g moong dhal (washed well in a fine sieve until no more colour comes off) shopping list
- 1 teaspoon salt shopping list
- 2 medium yellow onions, chopped shopping list
- 1 ½ litres water shopping list
- 60 ml oil shopping list
- 1 teaspoon cumin seeds shopping list
- 1 teaspoon black mustard seeds shopping list
- 4 cloves garlic, chopped shopping list
- 1 teaspoon fresh ginger root, minced shopping list
- 180ml chopped tomatoes (I use tinned) shopping list
- 2 teaspoons turmeric shopping list
- 2 teaspoons garam masala shopping list
- 2 teaspoons chilli powder (I use ground cayenne) shopping list
How to make it
- Place washed dhal, salt, onions and water in a large saucepan and bring to the boil. Lower heat and simmer for 30 minutes, stirring every 5 minutes or so to prevent sticking.
- Meanwhile, as the dhal cooks, heat the oil in a frying pan.
- Add the cumin, mustard seeds and garlic. (Add the optional fresh ginger root now, if using.) Cook, stirring constantly for two minutes or until the garlic turns opaque.
- Add the tomatoes, turmeric, garam masala and chilli powder/cayenne. Cook for an additional two minutes or so.
- Add to the moong dhal when it is finished simmering and stir in well. Allow to cook for an additional five minutes.
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