Indian Spiced Moong Dal
Ingredients
- 1 teaspoon cumin seeds
- 1 green chilli, chopped
- 3 cloves garlic, diced or minced
- 1 inch ginger, diced or minced
- 1 teaspoon Garam Masala
- 1/4 teaspoon Turmeric
- 1/2 teaspoon chilli powder
- 1 teaspoon coriander powder
- 1 onion, diced
- 3 tomatoes, diced or chopped
- 1 cup of soaked mung beans
- 3 cups of water
- 1 tablespoon lemon juice
- Coriander for garnish
- Oil, 1 tablespoon for sautéing
Tempering spices
- 1 tablespoon chilli powder or chilli flakes
- 1 teaspoon Asafoetida (optional)
- Oil, 1.5 tablespoons for tempering
Preparation
Heat 1 tablespoon of oil in a pot and add cumin seeds and green chilli, sauté for 1-2 minutes.
Add onion, garlic and ginger and sauté for another 1-2 minutes.
Add turmeric, coriander powder, garam masala, chilli powder and tomatoes and sauté for 2-3 minutes.
Add mung beans and water, bring to a boil then simmer for 45 minutes. Stir occasionally to thicken and achieve desired consistency like a thick soup. Add salt to taste.
Heat 1.5 tablespoons of oil in a small pan on medium heat. Add chilli flakes and asafoetida, swirl to mix, and ensure not to overheat to prevent bitterness.
Serve the dal in a bowl with rice, add the tempered spice oil, and garnish with coriander and lemon juice.
Notes
Mung beans should be soaked before cooking. Asafoetida is optional and delicate, avoid burning it.
