Moong dal

    Moong dal


    2 people made this

    About this recipe: A fantastic recipe for an authentic Indian dal. I actually learnt this in the kitchen of this lovely Indian woman!

    Serves: 6 

    • 500g dried moong dal or yellow split peas
    • 600ml water
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon grated fresh root ginger
    • 1 teaspoon diced green chilli
    • 100g diced tomatoes
    • 3 teaspoons lemon juice
    • 1/2 teaspoon ground turmeric
    • 2 teaspoons vegetable oil
    • 1 teaspoon cumin seed
    • 1/2 dried red chilli
    • 1 pinch asafoetida
    • 2 cloves garlic, finely chopped
    • 4 tablespoons chopped fresh coriander

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Rinse dal or split peas; soak in water for 30 minutes.
    2. Heat dal and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked dal add ginger, green chilli, tomato, lemon juice and turmeric.
    3. Heat oil in a small saucepan and add cumin seed and red chilli. When chilli is heated add asafoetida and garlic. Stir mixture into dal and add coriander; mix well.
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    Reviews in English (105)


    A great basic dahl recipe. It can also be enhanced with all manner of vegetable matter to round out your diet: diced broccoli, sweetcorn kernels, red/green/yellow pepper, chopped fennel, plus more. We call it the enthusiastic dahl--because we can put everything we've got into it. Adding garam masala towards the end of cooking increases flavour without heat. Lightly toasting dry chilli powder at the start in oil likewise increases flavour without increasing the heat factor as much as adding it later would. Adding a small tin of coconut milk during cooking will enrich the flavour for festive occasions and/or provide much-needed fats for (thinner) vegetarians. The dahl can also be garnished with lime juice and tabasco sauce as well as some chopped coriander. Chapatti fried in butter makes a nice accompaniment and alternative to the basmati rice or brown rice standard.  -  15 Sep 2008


    Used different ingredients. I concur -- this is "Yummy". It helps that I already love Indian food. What I learned from this recipe: - substitutions work well: I used the limes of 4 whole limes (3 TB) not lemon - I did not use asafoejida or anything to substitute for it - I used coconut oil to make this makers-diet-friendly, but it probably added to the flavour, and finally - the one part of this recipe that made this dish more "Indian" in the sense of "like the Indian restaurants I frequent" was adding cumin to the oil. When I did that, it was instantly flavoured and scented like I imagines it should be. Bon Appetit!  -  15 Sep 2008


    I'd never tried toor dal before but I was pleasantly surprised - the recipe is delicious! I'm surprised how quickly these lentils cook, and they're far nicer than the red lentils I'm accustomed to using in my 'culinary adventures'. I made a few tweaks, however. I used half the amount of toor dal and replaced the other half with onion and mushrooms. I also used chilli oil instead of fresh green chilli and chilli powder. And I added more turmeric as my mum is convinced that it is the elixir of life and it should be eaten in copious amounts at every opportunity. Other than that, I followed the recipe pretty closely. I think it's very adaptable, and will be adding it to my repertoire from now on!  -  25 Mar 2012

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