If you’re after a comforting, delicious and healthy dish, this is ideal: soft dal studded with golden onion and courgette, finished with a stunning tadka of tomatoes and fresh coriander. Moong dal is also called mung or gram dal.
FOR THE DAL
300g split moong dal
900ml boiling water
1 tsp salt
1⁄2 tsp ground turmeric
2 tbsp rapeseed oil or ghee
2 onions, finely chopped
1 courgette, thinly sliced
400ml boiling water
FOR THE TADKA
1 tbsp rapeseed oil or ghee
1 tsp cumin seeds
2 green chillies, thinly sliced
2 tomatoes, finely chopped
20g fresh coriander leaves
- To make the dal, put the moong dal in a pan with the 900ml boiling water, salt and turmeric. Bring to the boil, then cover and cook over a medium heat for 10 minutes.
- Meanwhile, heat the 2 tablespoons of oil or ghee in a frying pan and cook the onions and courgette over a medium heat for7-8 minutes until golden.
- Add the onions and courgette to the dal with the 400ml boiling water, cover and cook for 15 minutes until the dal is soft and mushy.
- When the dal is almost ready, make the tadka. Heat the oil or ghee in a small pan and add the cumin seeds. Once they start to sizzle, add the chillies and cook over a medium to low heat for a minute. Then add the tomatoes and cook for 5 minutes until they soften.
- Once ready, transfer to a serving bowl. Add coriander leaves to the tadka, pour over the dal and serve.
Now buy the book
Chetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20. To order a copy for £17.80 until 27 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.