Need: 1 cup dry mung beans, 1 large tomato, 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp mustard seeds, 2-3 garlic cloves, 1 inch piece of ginger, 2-3 fresh green chillis, handful fresh coriander, pinch of brown sugar
Optional: Soak the beans for a few hours or overnight if you remember.
1. Wash the beans in a few rinses of water.
2. Add to a pot or pressure cooker cover with water by a couple of inches.
3. Roughly chop your tomato, discarding the stem.
4. Wash and leave the coriander to dry on a kitchen towel.
5. Add the salt, turmeric powder, red chilli powder.
6. Turn on the pressure cooker for 10-15 minutes or cover the pot to boil for 30-45 minutes. These will be quicker if they’ve been soaked. It’s ok to check as they are cooking by lifting out with a spoon, the beans should easily fall apart when ready.
7. Meanwhile finely chop the garlic, ginger and green chillis.
8. When the beans are nicely cooked, taste the soup and check the salt level is good, leave to simmer as you prepare fry the spices.
9. In either another pot or small frying pan add some olive oil about 1 tbsp should be fine and turn on a medium heat.
10. When the oil is hot add the mustard seeds, garlic, ginger and green chillis and wait for the seeds to pop. Don’t let the garlic burn.
11. When the seeds start popping pour into the daal using a spoon to get the last bits out. If you are using a pot here carefully pour the beans into the frying spices by pouring away from you.
12. Stir well and let simmer while you chop the coriander.
13. Throw in the fresh coriander before serving.
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