Mung Bean Dahl Darling

Mung Bean Dahl Darling

This recipe works with most lentils or beans, I tried Mungs this time not as pretty but full of goodness. And it will clean your system out good and proper! I went nuts on the curry leaves also because I good nice fresh ones and they are amazing.

Method

Heat oil in a pan and fry off the cumin seeds until they pop, add in the Chopped onion and fry for a few minutes.
Finely mince garlic, ginger, tumeric, chilli and coriander roots.
Add to onion and fry for about five minutes.
Add spice powders and fry until fragrant.
Add lentils and cover with water to about two inches over the top. Add cinnamon stick and dried galangal root.
Bring to boil and cook on medium boil until lentils collapse.
Should take about 45 minutes.
Keep an eye on liquid level and add more if needed.
In a small fry pan, heat another tablespoon of oil.
When hot add mustard seeds and curry leaves.
As soon as mustard seeds start to pop, remove from heat and stir the lot into the lentils.
Be careful as the oil will spit when adding to the lentils.
Season with salt and pepper.
Serve with chapatis.

This is a Version of this Recipe: Scrumptious Dahl
DeeColeman

Ingredients

  • 300 grams Mung Beans
  • I x Large White Onion
  • 3 x Garlic Cloves
  • Thumb Sized Piece of Ginger
  • Thumb Sized Piece of Turmeric
  • cinnamon stick
  • large piece of dried galangal
  • 2 teaspoons of chilli powder
  • bunch of Coriander roots
  • 2 x teaspoons Cumin seeds
  • 6 x cardamon pods crushed and removed from pods
  • 1 x Tablespoon Yellow Mustard Seeds
  • 1 Cup Curry Leaves

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3 Comments

Susifishgirl said on June 21, 2011 at 6:08a.m.
If you add coconut milk you'd have a hearty soup and no need for the chapatis
Deecoleman said on June 21, 2011 at 6:29a.m.
how could there ever be no need for chapatis? Are you one of those skinny people?
Susifishgirl said on June 21, 2011 at 6:37a.m.
no just lazy at times... With my current obsession with all things coconut i'll never be one of those skinny people