Dals Recipes - Whole Moong Beans Recipe

Ingredients

• 250g/9 oz/1 1/2 cups whole moong beans, soaked for 1 hour

• 1.5l/2 1/2 pts/6 cups water

• large pinch of ground turmeric

• salt

Tarka

• 15ml/3 tbsp oil or ghee

• 5ml/1 tsp cumin seeds

• 1 medium onion, finely chopped

• 1cm/1/2 in ginger root, finely chopped

• 2.5ml/1/2 tsp ground red chili

• large pinch of ground turmeric

• 225g/8 oz canned tomatoes, chopped

Garnish

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 2.5ml/1/2 tsp garam masala

• 1 small green chili, chopped

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Method:

1. Place the moong beans, water, turmeric and salt in a pan, bring to the boil and skim off any scum. Reduce the heat, cover and simmer for 50 minutes over a medium heat until tender.

2. Meanwhile, heat the oil or ghee in a heavy-based pan and fry the cumin seeds until lightly browned. Add the onion and ginger and fry until golden brown. Add the chili, turmeric and tomatoes and cook for about 40 minutes until all the water has been absorbed and the ghee appears on the surface.

3. Stir in the cooked dal and simmer for a further 10 minutes. Sprinkle with the garnish ingredients and serve hot with rice, chapatis, paneer curry, cauliflower and yoghurt.