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My Everyday Moong Dal
Introduction from Madhur Jaffrey
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
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.
Reviews
5 out of 5 stars
9 Ratings
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