Moong Masoor di Dhal
Recipe by Indian Mart
Prepare your ingredients- chop/dice 1 small onion, 1 garlic clove, finely grate ginger, finely chop 1 chilli.
In a deep pan, place the lentils with a sprinkle of salt, cover with water and bring to the boil.
Scoop any froth out, add the split mung beans. Reducing the heat pop the lid on and leave to simmer for 15 mins.
To check the lentils are cooked you can scoop some out on your spoon and either use your fingers to squeeze one or two, or pop a fork in them; once soft removed from the heat.
Next, pull out a frying pan and heat some cooking oil. Using a fork, pierce the chillis and adde them to the pan with the bay leaf and cumin seeds.
When they sizzle remove the chilli and set to one side for the garnish.
Add in the onion, garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, and the chopped chilli, cook through for around 10 minutes to make a thick dry paste.
Add the lentils to the masala paste in the frying pan and stir together, then empty all the contents back into the pan and stir.
Now with a thick soup consistency you can remove from the heat. If it is too thick just add water, if it is too runny leave to heat through a little longer.
Stir in the garam masala and sprinkle with coriander, and pop on the chilli you sizzled earlier!
|2 finely chopped|