the HUBS and I have been making a marked effort to eat healthier, but sometimes that requires lots of time and effort. THANKFULLY daal is so easy and so versatile. There are so many different indian lentils to choose from (urid, toor, val, masoor, etc). This dish is more akin to punjabi daal - thicker with garlic and onions. Its hearty, delicious and quite simple to make. Enjoy!
MOONG DAAL RECIPE
(MUNG BEAN LENTIL SOUP)
KITCHEN INSPIRED BY WOODLAND'S INDIAN RESTAURANT
INGREDIENTS (SERVES 8-10)
- 2 cups of dry split moong daal
- 2.5 cups of water
- 1/2 onion (diced)
- 1 tsp cumin seeds
- 10-15 fresh or frozen curry leaves
- juice of 1 lime
- 1 tsp garam masala
- 1 tbs dhana jeeru
- 1/3 c freshly chopped cilantro
- 1 tomato (diced)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 1/2 tsp red mirchi (cayenne pepper)
- salt to taste
- 1/4 tsp haldi (ground turmeric)
- 2 tbs olive oil
- salad on top: sliced radishes, diced cucumber, diced tomatoes, lemon juice, salt and chaat masala
- Rinse the daal. In a pressure cooker, add your daal and water. Cook for ~ 10 minutes on high or until pressure cooker whistles, then turn the heat to low. Cook for an additional 10 minutes or until daal is easily mashable.
- In a separate pot, heat the oil. Add the cumin seeds and let sizzle for 30 seconds. Add the garlic & ginger and cook until golden brown. Add the onions and sauté until translucent.
- Add the red mirchi, dhana jeeru, haldi, curry leaves and garam masala. Stir until onions are evenly coated.
- Add the tomatoes and cook for about 5 minutes or until the tomato smell goes away.
- Using a hand blender, blend half of the daal in the pressure cooker once the daal is cooked completely.
- Add the mixture of onions, spices and tomatoes to the pressure cooker once and bring the daal to a boil.
- Add the freshly squeeze lime juice and chopped cilantro.
- Garnish with the fresh chopped salad and serve with white basmati rice.