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Simple Moong Dal

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 a pressure cooker is a must if you're often cooking 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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g moong dal washed and soaked for a while
  • 1 Tbsp oil
  • ¼ tsp asafoetida
  • ½ tsp cumin seeds
  • 3 cloves garlic - finely chopped
  • 1 small onion - finely chopped
  • 1 green chilli - finely chopped
  • 225 g freshly chopped tomatoes
  • ½ tsp turmeric
  • seasoning
  • 1 litre water

Method
 

  1. Heat the oil in the pressure cooker, then add the cumin and asafoetida. After a minute or so, add the garlic, onion & chilli.
  2. Cook over a medium heat stirring now & again until the onions soften and start to brown. Then add the tomatoes.
  3. When the tomatoes have broken down, check the seasoning then add the turmeric and the drained lentils.
  4. 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.
  5. Squeeze over some lemon juice and garnish with coriander to serve.