Name: Turmeric moong dal
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 onion, thinly sliced; 3 cloves of garlic, thinly sliced; 1 medium tomato, chopped; 2.5 cm ginger, grated; 2.5 cm turmeric root, grated; 2 pinches of chilli powder (or paprika); 1 tsp peppercorn; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp mustard seeds; 6-7 curry leaves (optional); 1 cup moong dal (split yellow lentils); 3 cups of water; salt to taste (about 1 tsp); Juice of half lemon

Turmeric moong dal

11 Mar 2021

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

Moong dal is normally made with tempering (tadka) but this time I fried the spices first and added the lentils. Also, this vegan Turmeric moong dal is made with fresh turmeric root so it’s more flavoursome and healthy. Serve it in an Indian menu or just with steamed basmati rice, naan or roti.

Ingredients

1 onion, thinly sliced
3 cloves of garlic, thinly sliced
1 medium tomato, chopped
2.5 cm ginger, grated
2.5 cm turmeric root, grated
2 pinches of chilli powder (or paprika)
1 tsp peppercorn
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
6-7 curry leaves (optional)
1 cup moong dal (split yellow lentils)
3 cups of water
salt to taste (about 1 tsp)
Juice of half lemon

Instructions

Soak the dal in water for minimum 30 minutes.
Using a pestle & mortar, grind the cumin seeds, peppercorn and coriander seeds.
Heat the oil in a big pan and fry the ground seeds and the mustard seeds for a few seconds. Add the onion and garlic, turn down the heat and gently soften them for 5 minutes. Add the ginger, chopped tomatoes, curry leaves and turmeric, then stir for a few seconds.
Drain the lentils, add to the pan, together with the water.
Bring to the boil, remove the foam with a skimmer. Turn down the heat and gently simmer for 25 minutes, or until the dal is almost creamy.
Serve with a squeeze of lemon juice, garnished with coriander leaves.

https://cooktogether.com/?recipe=turmeric-moong-dal

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