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Tuesday, September 13, 2011

Moong Dal

I am in the mood for dal at the moment - it's the weather - it is becoming autumn, leaves are falling and it's getting chillier at night.  So warm, comforting, spicy bowls of slop are what I feel like cooking and eating.  Also, an hour or 2 of minimal-fuss cooking makes a pot of spicy legume to last a week.

I've been making quite a lot of red lentil and chana dal based ones recently, so fancied a (slight) change and remembered the packet of split, peeled mung beans S bought by accident from the Chinese supermarket (he had a list, it said mung beans - I meant for sprouting but he bought these ones).

I stumbled across this recipe and thought it would be a good place to start - seemed simple enough, and was a slightly different approach to the other dals I have been making (adding fried onions and whole spices at the end).

400g mung dal (skinned yellow split mung beans)
4 cloves garlic, peeled and crushed
1 in piece of root ginger, peeled and cut into 4
1 tsp turmeric
3 chillies, 2 finely chopped, 1 left whole
2 tbsp veg oil
1 small onion, finely sliced
1/2 tbsp cumin seeds
1 tsp mustard seeds
1/2 tsp fennel seeds
Fresh coriander, chopped

Wash the mung, put in a pan and add 2 litres of cold water. Bring to the boil and skim. Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer for 1-1½ hours, stirring occasionally, until smooth and soft.

Add salt to taste (approx 1 tsp), then add the whole chilli and simmer for 15 minutes.

Meanwhile, heat the oil in a frying pan over a medium high heat and add the onion. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Stir into the dal. Finally, add some chopped coriander and serve.


Nice and warm and yellow. I've reduced the cumin as it was a bit much. It is missing something - fenugreek?

Note - I accidentally-on-purpose tried this same recipe using yellow split peas (chana dal) instead of mung, and it was better i think - their rich butteriness gives depth that the mung lacked.  Although I may also have added more salt and did a better job of cooking the onions (til almost burnt and crispy but not quite).  Although the cooking time was longer - was over 2 hours not 1.5 hours.
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