Moong lentils (yellow dhal)
Item 1 of 1
- Side
- 6
- 45 minutes
When it comes to easy, fuss-free curry recipes lentil dhal is hard to beat. Alfred Prasad's dhal recipe uses moong lentils which are skinned, split mung beans and a similar vivid yellow to split peas. Perfect served as a creamy vegan side dish, this recipe can also be scaled up and served with rice as a main meal in itself.
First published in 2015
Ingredients
Metric
Imperial
- 200g of moong lentils
- 1 knob of ginger, 2.5cm
- 1 green chilli, slit or de-seeded if preferred
- 1 tsp turmeric powder
- 2 tbsp of vegetable oil
- 1 tsp cumin seeds
- 2 dried red chillies, de-seeded and broken into bits
- 1 tbsp of garlic, chopped
- 1/2 bunch of coriander leaves, chopped (and washed)
- water
- salt
SAVE RECIPE
Method
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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