My Everyday Moong Dal
An everyday, vegetarian Indian recipe. From Madhur Jaffrey's Curry Easy cookbook, this moong or mung bean dal is delicious with plain basmati rice.
From the book
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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 |
Method
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.
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