Moong lentils (yellow dhal)

by Alfred Prasad
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6
45 minutes

Ingredients

  • 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

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