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Turmeric moong dal

Moong dal is normally made with tempering (tadka) but this time I fried the spices first and added the lentils. Also, this veganTurmeric moong dalis 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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Soak the dal in water for minimum 30 minutes.
  2. Using a pestle & mortar, grind the cumin seeds, peppercorn and coriander seeds.
  3. 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.
  4. Drain the lentils, add to the pan, together with the water.
  5. 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.
  6. Serve with a squeeze of lemon juice, garnished with coriander leaves.