Yorky
RIP 21/01/2024
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- 3 Oct 2016
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Ingredients
200 gm Moong Beans
1 tsp Coriander seeds, ground
1 tsp Cumin seeds, ground
¼ tsp Ground turmeric
¼ tsp Chilli powder
2 tblsp Olive oil
½ tsp Salt
2 tblsp Ghee
½ tsp Cuming seeds, whole
2 Dried red chillis
Method
Wash the beans in several changes of water. Put the beans in a bowl and cover with cold water. Allow to stand for at least 3 hours thn drain.
Combine the ground seeds, turmeric and chilli powder in a cup with 1 tablespoon of water.
Heat the olive oil in a pot and then stir in the spice mixture. Immediately add the drained beans and 225 ml water. Bring to the boil, cover the pot tightly and simmer over a very low heat for about 15 minutes.
Put the dahl in a serving bowl. Heat the ghee in a small frying pan then sizzle the whole cumin seeds and the dried chillis for a few seconds. Pour the ghee over the dahl immediately before serving.
200 gm Moong Beans
1 tsp Coriander seeds, ground
1 tsp Cumin seeds, ground
¼ tsp Ground turmeric
¼ tsp Chilli powder
2 tblsp Olive oil
½ tsp Salt
2 tblsp Ghee
½ tsp Cuming seeds, whole
2 Dried red chillis
Method
Wash the beans in several changes of water. Put the beans in a bowl and cover with cold water. Allow to stand for at least 3 hours thn drain.
Combine the ground seeds, turmeric and chilli powder in a cup with 1 tablespoon of water.
Heat the olive oil in a pot and then stir in the spice mixture. Immediately add the drained beans and 225 ml water. Bring to the boil, cover the pot tightly and simmer over a very low heat for about 15 minutes.
Put the dahl in a serving bowl. Heat the ghee in a small frying pan then sizzle the whole cumin seeds and the dried chillis for a few seconds. Pour the ghee over the dahl immediately before serving.
A Madhur Jaffrey recipe.
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