> Recipes > Lentil

Moong daal

by Sumayya Usmani
Moong daal

Moong daal

PT30M

Why not try?

1
Place the lentils in a saucepan and pour in enough water to cover. Add 1 sliced garlic clove and the turmeric and mix well. Bring the lentils to the boil and cook over a medium heat for 12–15 minutes, stirring occasionally until the lentils are cooked through
2
Meanwhile make the garam masala. Place all of the ingredients in a spice grinder and grind to a powder. Store in an airtight jar for up to 3 months
3
Using the back of a spoon, mash the lentils then pour into a serving dish and add salt to taste
4
Heat the ghee, oil and butter in a small frying pan or tarka pan over a medium heat. When hot, add the cumin and allow to splutter for 30 seconds
5
Add the rest of the garlic and allow to brown a little. Add the red chillies for a few seconds then finally add the curry leaves for just a second
6
Quickly pour over the daal, then garnish with chopped coriander, chilli, 1/2 tsp of the garam masala and crispy fried onions. Eat hot with bread or rice as an accompaniment or by itself

Recipe and images extracted from Summers Under the Tamarind Tree: Recipes & Memories from Pakistan by Sumayya Usmani, photography by Joanna Yee. Published by Frances Lincoln, £20.00.

 

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