My Everyday Moong Dal
My family can eat this every single day of the week: it is our soul food. I love this with Plain Basmati Rice and any vegetable I feel like that day. It’s also excellent with Lemony Minced Lamb with Mint & Coriander (see page 113 of Madhur Jaffrey's Curry Easy book for this recipe).
|200g/7oz||moong dal (skinned and split mung beans), washed and drained|
|¼ tsp||ground turmeric|
|¾ tsp||salt, or to taste|
|2 tbsp||olive oil or ghee|
|⅛ tsp||ground asafoetida|
|½ tsp||whole cumin seeds|
|1-2||whole hot, dried red chillies|
|1||medium shallot, peeled and cut into fine slivers|
Put the moong dal in a medium pan and add 800 ml/28 fl oz water. Bring to the boil. Skim off the white froth and add the turmeric. Stir to mix. Cover partially, reduce the heat to a gentle simmer and cook for 45 minutes. Add the salt and stir to mix. Turn off the heat.
Pour the oil into a small frying pan and set over a medium-high heat. When hot, quickly add the asafoetida, cumin seeds and chillies in that order. As soon as the chillies darken, a matter of seconds, put in the shallot. Stir and cook until it browns, then quickly pour the contents of the frying pan over the cooked dal. Stir to mix.