Mung Dal
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Ingredients
- 400g mung dal
- 1 teaspoon salt
- 2 cloves garlic, peeled and crushed
- 1cm piece of root ginger, grated or finely chopped
- 2 teaspoons turmeric
- 2 small green chillies, 1 finely chopped, 1 left whole
- 2 tablespoons peanut oil (or other oil)
- 2 shallots, finely sliced (can substitute 1 onion)
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon asafoetida
- 1 teaspoon crushed chilli
- fresh coriander, chopped to serve
Method
- Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of water. Bring to the boil and skim off any scum that rises to the surface.
- Add the salt, garlic, ginger, turmeric and chopped chilli to the pan, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1 hour, stirring occasionally, until the dal has broken down completely and become creamy.
- Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and adjust seasoning to taste. Then add the whole chilli and simmer for 15 minutes.
- Meanwhile, heat the oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and serve topped with chopped coriander.
