Moong dal with garlic and cumin tarka
indian | quick
An unassuming but gorgeous dal, this is nourishing, cheap and comforting home cooking.
Prep < 10 mins
Cook 30 mins to 1 hour
Serves 4
Ingredients
moong dal 300g
4 tbsp ghee or unsalted butter
1½ tsp cumin seeds
3 banana shallots, finely sliced
2 green finger chillies, very thinly sliced
5 cloves garlic, crushed
½ tsp ground turmeric
1 tsp garam masala
1½ tsp salt (or to taste)
to serve
basmati rice or naan bread
pickle
yoghurt
Method
- Wash the dal until the water runs clear, then drain, place in a deep saucepan and cover with 1½ litres of water.
- Bring to the boil, turn down the heat, and simmer for 30-40 minutes, until tender.
- Meanwhile, put the ghee or butter into a frying pan over a medium heat and, when hot, add the cumin seeds and shallots. Cook for about 5 minutes, then add the green chillies and garlic. Cook for another 5 minutes, or until the shallots start to brown, then add the turmeric and garam masala.
- Tip into the dal and stir, then add the salt. You might need to add a little extra hot water to make the dal a bit thinner.
- Check the seasoning, and serve with plain basmati rice or naan bread, together with some pickle and yoghurt.