Moong daal

30 minutes


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


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
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
Using the back of a spoon, mash the lentils then pour into a serving dish and add salt to taste
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
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
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