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Moong lentils (yellow dhal)

Moong lentils (yellow dahl)

Moong lentils (yellow dhal)

PT45M

Why not try?

1
Wash the lentils and place in a saucepan with the ginger, green chilli, 500ml of water, turmeric powder and salt. Boil over a medium heat for 20–30 minutes until the lentils are have softened completely. Mash the cooked lentils gently with the back of a ladle and set aside
  • 200g of moong lentils
  • 1/2 tsp turmeric powder
  • 1 green chilli, slit or de-seeded if preferred
  • salt
  • 1 knob of ginger, 2.5cm
  • water
2
Place a saucepan over a medium heat and add the oil. Once the oil is hot, add the cumin and fry until lightly browned. Stir in the chopped garlic and dried red chilli, then sauté gently until browned
  • 2 tbsp of vegetable oil
  • 1 tsp cumin seeds
  • 1 tbsp of garlic, chopped
  • 2 dried red chillies, de-seeded and broken into bits
3
Add ½ teaspoon of turmeric powder, stirring well, and fry for another minute. Throw in the chopped coriander leaves along with the lentils, adding enough hot water to create the desired consistency. Bring the dhal to the boil, check the seasoning and serve
  • 1/2 tsp turmeric powder
  • 1/2 bunch of coriander leaves, chopped (and washed)
  • water

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Moong lentils (yellow dhal)

 
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