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Mung Dal with red chilies

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Ingredients for 2 servings:

  • 200 g beans (mung beans), peeled and halved
  • 3 tbsp ghee, alternatively oil
  • 1 small onion(s), cut into rings
  • 1 garlic clove(s), chopped
  • ¼ tsp turmeric
  • 2 chili peppers (birdeye)
  • 2 tbsp coriander leaves
  • 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wash the mung beans several times and drain. Bring to a boil with about 1 liter of water, skimming off any foam that forms. Then add the turmeric and simmer gently over low heat. The dal should be tender after about 1 hour. Season with salt. Heat the ghee and fry the onion rings with the finely chopped chilies, followed by the garlic, until golden brown. Carefully stir into the dal along with the chopped coriander. Serve with bread (naan).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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