Inspired from my trip to India in November 2019, this richly flavoured dahl is perfect for a cozy winters day!
~ Vegan & Gluten-Free ~
Ingredients:
3/4 cup moong dal (split yellow mung beans)
4 1/2 cups water
2-3 bay leaves
1 tbsp coconut oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida (hing) - optional
1/4 tsp red chilli powder
1 tbsp ground ginger
1/2 tsp turmeric powder
2 tsp ground cumin
1/2 tsp himalayan salt
10-12 curry leaves
In a large pot add water and bay leaves and bring to a boil. In a medium frying pan add dal and roast over medium heat mixing frequently until lentils beings to turn light golden brown. Removed pot off boiling water and slowly add roasted dal. Boiling water may bubble up rapidly so be careful! Return pot to stove and simmer over low/med heat for 30 minutes. Set a timer for 30 minutes and at the 20 minute mark warm a large frying pan (I like using a big cast iron pan) over medium heat. Add coconut oil and allow to melt. Add mustard seeds and cumin seeds. Mix into oil and wait until you hear/see cracking sounds from the mustard seeds. Add asafoetida and red chilli powder, mix in well. Add ground ginger, ground turmeric and ground cumin. Mix well. Add salt. Allow for spices to simmer for another minute or so. Slowly add dal mixture stirring frequently. Add curry leaves. Reduce heat to low/med and simmer for another 10-15 minutes, stirring occasionally.
Enjoy with a lovely dosa keeping with a true Indian meal (see my recipe Classic Dosa Drey's Style).
Makes 4-6 servings
Prep & Cooking times:
Prep time ~ 5 minutes
Cooking time ~ 45 minutes
Total time ~50 minutes
Love the Power of Food
Moong Dahl (Split yellow mung bean)
Mung beans are rich in protein and dietary fibre leaving you feeling full and satisfied for a long time! Rich in manganese, magnesium, zinc and B vitamins, these nutrient dense legume are a great addition to your diet!
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