Lentil and Split Mung Bean Dhal with Mustard and Cumin

Name: Lentil and Split Mung Bean Dhal with Mustard and Cumin
Yield: Serves 4
Cuisine: Asian
Ingredients: 115 g/4 oz/½ cup split mung beans (moong dhal or mung dhal); 2.5 ml/½ tsp ground turmeric; 30 ml/2 tbsp sunflower oil; 2.5 ml/½ tsp cumin seeds; 2.5 ml/½ tsp mustard seeds; 25 g/1 oz/2 tbsp ghee or unsalted butter; 5 ml/1 tsp salt, or to taste; 2 bay leaves; 115 g/4 oz/½ cup red lentils; 1 small onion, finely chopped; wholemeal (whole-wheat) flat bread and/or plain boiled rice, to serve; 30 ml/2 tbsp finely chopped fresh coriander (cilantro) leaves; 2 dried red chillies, whole

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

In India, where the vast majority of the population is vegetarian, a classic dhal such as this one regularly forms part of the meal, providing an utterly satisfying dish that contains all the nutrients required for a healthy diet. Each region of India uses its own distinctive combination of spices; this recipe uses mustard seeds and cumin.