Moong daal

Name: Moong daal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Pakistani
Ingredients: 310 g/3½ oz/scant ½ cup moong daal (without husk); 310 g/3½ oz/scant ½ cup moong daal (without husk); 2 garlic cloves, thinly sliced; ½ tsp ground turmeric; salt, to taste; 2 tsp ghee or vegetable oil mixed with 1 tsp butter; 2 tsp ghee or vegetable oil mixed with 1 tsp butter; 2 tsp ghee or vegetable oil mixed with 1 tsp butter; 1 tsp cumin seeds; 2–3 dried red chillies; 3–4 curry leaves, fresh (optional); 3–4 curry leaves, fresh (optional); 1 tbsp chopped coriander (cilantro); 1 tbsp chopped coriander (cilantro); ½ tsp garam masala; 1 green chilli, chopped; handful of fried crispy red onions

Preparation info

Serves
3–4

Difficulty
Easy
Ready in
35 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Ingredients

310 g/3½ oz/scant ½ cup moong daal (without husk)
2</

Asia
Pakistan
Vegetarian
Gluten-free
Summer

Method

Put the daal into a saucepan and pour in enough water to cover. Add 1 sliced garlic clove and the turmeric and mix well. Bring the daal to the boil and cook over a medium heat for 12–15 minutes, stirring occasionally, until the daal is cooked through. Using the back of a spoon, mash the daal then pour into a serving dish and add salt to taste.

Heat the ghee and oil and butter in a small