Moong Dhal (Mung Dal)

Moong Dhal (Mung Dal)

A fairly straightforward lentil dish.

  • 250g moong dhal (yellow lentils) or, alternatively, red lentils
  • 1 small piece ginger, cut in longish stripes
  • 1 teaspoon turmeric
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • ½ teaspoon chili powder
  • 2-3 bunches green coriander, chopped
  • 1 tablespoon ghee or vegetable oil
  • salt
  • optional: ½ teaspoon fennel seeds

Wash the lentils and put them in a pot with approx. ½ litre water; as soon as it starts to boil, add turmeric powder and ginger stripes. Let simmer for 30-40 minutes, adding water if necessary, until the lentils are competely soft and there is no extra water in the pot.

In a small frying pan, heat the ghee or oil; add onion and garlic and fry until light brown. Then add cumin seeds, coriander powder and chili powder (you can also add the fennel seeds at this point to reduce the danger of flatulence). Fry for 2-3 more minutes.

Pour the contents of the frying pan into the pot with the boiled lentils. Add the chopped green coriander, salt to taste, stir well, then serve.

Best used as a side dish to accompany another curry or Indian-style dish.