Yorky

RIP 21/01/2024
Joined
3 Oct 2016
Local time
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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.

A Madhur Jaffrey recipe.


 
Last edited:
Looks lovely. I like the way this recipe is so straightforward and fast to make once the beans are soaked. Having said that, Mung beans, unlike many dried beans can be cooked without soaking in quite a short time
 
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