YASMINS RECIPES
Moong Daal (Whole)

Daal

Moong Daal (Whole)

Whole green gram lentils cooked with curry sauce, spices and a fragrant mustard-cumin tarka.

Gluten Free
Prep20 mins
Cook15 mins
Serves2-4 people
DifficultyEasy

From Yasmin’s Kitchen

Whole moong daal is light, versatile and traditionally served in soups, stews and curries. It only needs a relatively short soak before cooking.

A pressure cooker saves time, while saucepan cooking will take longer depending on the soaking time.

What you’ll need

Ingredients

  • 2 tbsp oil
  • 200g whole moong daal
  • 200ml curry sauce
  • 1/2-1 tsp salt, or to taste
  • 1/4 tsp red chilli powder
  • 1 heaped tsp cumin powder
  • 1 heaped tsp coriander powder
  • 1 level tsp turmeric powder
  • 1 level tsp cumin seeds
  • 1 level tsp mustard seeds
  • 1-2 curry leaves
  • 1100ml water
  • 1/4 tsp garam masala (optional)
  • Butter for garnish (optional)

Step by step

Method

  1. Wash and soak the daal for about 30 minutes.
  2. Add the curry sauce to a pressure cooker and mix in the ground spices.
  3. Drain the lentils and add them to the curry sauce.
  4. Add the water, stir, close the lid and cook under pressure for about 15 minutes over medium heat. Allow the pressure to drop fully before opening.
  5. Check that the daal is soft. Simmer uncovered if too runny, or add a little water if too thick.
  6. In a separate saucepan heat the oil, add the curry leaves, cumin seeds and mustard seeds and cook until they splutter. Remove from the heat.
  7. Pour the tarka over the daal and garnish with garam masala and butter if desired.
  8. Serve with rice, naan or chapatti.

Helpful notes

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