Background
This simple moong dal is loosely based on classic Indian recipes using de-husked mung beans to make a delicious, healthy and nutritious dish. I think aΒ pressure cooker is a must if you're often cookingΒ beans and pulses - in India, every household seems to have one - but if you've not got one then you could use a pot with a tight-fitting lid and allow much more cooking time.
Ingredients
- 200g moong dal (washed and soaked for a while)
- 1 Tbsp oil
- ΒΌ tsp asafoetida
- Β½ tsp cumin seeds
- 3 cloves garlic - finely chopped
- 1 small onion - finely chopped
- 1 green chilli - finely chopped
- 225g freshly chopped tomatoes
- Β½ tsp turmeric
- seasoning
- 1 litre water
Instructions
- Heat the oil in the pressure cooker, then add the cumin and asafoetida. After a minute or so, add the garlic, onion & chilli.
- Cook over a medium heat stirring now & again until the onions soften and start to brown. Then add the tomatoes.
- When the tomatoes have broken down, check the seasoning then add the turmeric and the drained lentils.
- Stir well to coat the lentils with the sauce, then add the water. Turn up the heat and cook under pressure for 12 minutes (high) or 15 (medium). Allow to cool naturally.
- Squeeze over some lemon juice and garnish with coriander to serve.
Tips
- I used skinless mung beans because I have them in the cupboard, but this also works well with yellow lentils.
- If you don't have asafoetida you can use onion or garlic powder.
- I love it with bread as a soup, but you can also use less water and thicken it more to have with rice.
Categories
- Meal Type: - Everyday - Lunch - Side - Supper
- Cuisines: - Indian
- Ingredients: - Beans - Lentils
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - Nut Free - Sugar Free - Vegan
- Skill Levels: - Moderate
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