Moong Dal

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Serves: 2

By policywonk



  • 1/4 tsp turmeric

  • 1 bulb ginger 2.5-cm-square

  • 2 green chilli chopped

  • 1 tbsp coriander leaves chopped

  • 200g yellow moong dal or yellow split peas if you prefer it thicker

  • 1 tbsp butter or oil

  • 8 curry leaves

  • 2 tomatoes large, chopped

  • 3 cloves garlic plump, chopped


<ol> <li>Wash the dal well and soak for 15 minutes.</li> <li>Bring 1150ml of water to the boil in a cooking pot. Add the dal, plus the tomatoes, chillies, ginger, two-thirds of the garlic and the turmeric powder.</li> <li>Return to the boil, then add salt to taste. Cook for 30 minutes.</li> <li>Remove from the heat and whisk gently with an egg beater until the grains are completely mashed [I used a liquidiser!]</li> <li>Add the coriander and the curry leaves, and cook for five minutes.</li> <li>Heat the butter or oil in a ladle, add the remaining garlic and fry until golden. Pour into the dal, which is now ready to serve. The consistency should be like a creamy soup, but I prefer it thicker than this. My sister-in-law also advises adding burnt onion at the end.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Main Course

  • Make Ahead

  • Can Freeze

  • indian

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