Recipe Ingredient
- 1 cup malawi/mung dhall, soak for about 15 - 20 minutes
- 2 onions, diced
- 2 tbsp grated ginger
- 1 tbsp garlic, finely chopped
- 2 green chillies, chopped
- 2 tomatoes, finely diced
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1/2 tsp turmeric
- 1/4 tsp asafoetida
- 1 tsp mustard seeds
- 3 dried chillies, broken into small pieces
- 1 sprig curry leaf
- 4 - 5 cups water (to cook dhall)
- oil
- salt to taste
Instructions
- Wash dhall and cook with 4 cups of water. Skim of any foam that rises to the top and keep watch when the dhall boils. It may spill over.
- When dhall is almost cooked, add onions, garlic ginger, tomatoes, fennel, cumin, asafoetida, green chillies and salt.
- Cook dhall over medium heat till well done and completed broken down. Remove from heat.
- For seasoning/tempering: Heat oil and fry mustard seeds, curry leaf and dried chilli over very low heat. Once that´s done, empty seasoning into dhall. Stir and keep dhall covered for about 10 minutes before serving. (Ideal for rice, chapati and roti canai)