Moong daal
- Side
- Easy
- Serves 4
- 30 minutes
PT30M
This comforting moong daal recipe from Sumayya Usmani gains its heady flavour from a homemade garam masala and tempered cumin seeds, dried chillies and curry leaves. Serve as a side, or as a main course with rice or bread.
Ingredients
Garam masala
- 1 cinnamon stick , (approximately 5cm/2 inches long)
- 10 cloves
- 5 green cardamom pods
Moong daal
- 310g of split yellow moong lentils , without the husk
- 2 garlic cloves , thinly sliced
- 1/2 tsp ground turmeric
- 2 tsp ghee , or vegetable oil mixed with 1 tsp butter
- 1 tsp cumin seeds
- 2 dried red chillies
- 3 curry leaves , optional
- 1 tbsp of coriander , chopped
- 1 green chilli , chopped
- 1/2 tsp garam masala
- 1 handful of red onion, sliced and deep-fried until crispy (alternatively use crispy shallots)
- salt
Method
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
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Moong daal
