My Everyday Moong Dal
Introduction
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).
Ingredients
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 |
Instructions
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.