Green Dahl with Rhubarb and Ginger

Name: Green Dahl with Rhubarb and Ginger
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 1 small bunch of fresh coriander/cilantro, roughly chopped; 1 tsp sugar; 250 g/9 oz green mung beans; 200 g/7 oz canned chopped tomatoes; 5 tbsp vegetable oil; 1½ tsp cumin seeds; ¼ tsp ground turmeric; ¼ tsp chilli powder; 2 bay leaves; 2 white onions, thinly sliced; ½ tsp mustard seeds; 1 large green chilli, pierced; juice of ½ lemon; 1 tsp salt; 8 cm/3 inch piece of fresh root ginger, peeled and grated; 3 garlic cloves, grated

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

My grandmother used to love sour dahls. In India she used raw green mango to run a refreshing sourness under her pulses. When she came to the UK, she toyed with unripe plums, but settled for the tart charm of rhubarb.

Ingredients

250 g/9 oz green mung beans
200 g/7

Asia
India
Main course
Vegan
Gluten-free

Method

In a medium-size saucepan add the green mung beans, 1 litre/35 fl oz/4¼ cups water, cho