Name: Garlicky Green Lentils (Lasoon Moong Ki Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1 cup skinned split green lentils (yellow in this form, moong dal), picked over for stones; ¼ teaspoon ground turmeric; 2 tablespoons Ghee or canola oil; 6 large cloves garlic, finely chopped; ¼ teaspoon ground asafetida; 1 teaspoon cumin seeds; 3 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); 1½ teaspoons rock salt, pounded

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Garlicky! So do pop in a mint or chew on some cardamom seeds before you come up close and personal to any friends. They will appreciate your thoughtfulness—and you will have enjoyed this curry, especially if you had some Avocado Relish with Tamarind and Chiles alongside.

Ingredients

1 cup skinned split green lentils (yellow in this form, moong dal), picked over for stones
¼ teaspoon ground turmeric

Method

Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups wa

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of