Ingredients
225g (8 oz) split or dehusked moong daal washed in
2-3 changes of water
600ml (1 pint) water
1.25ml ( ¼ tsp)
turmeric powder
5ml (1 tsp) ground coriander
Salt to
taste
1 small onion, peeled and chopped
50g (2 oz) unsalted
butter or clarified butter
1 green chilli, chopped
2 cloves
garlic, peeled and chopped
To Garnish:
1 sprig fresh coriander
leaves, chopped
Cooking Instructions
Boil moong daal in water until
tender and soft. Drain. Mash the daal with a potato masher or egg
beater. Add turmeric and ground coriander and salt to taste. Simmer
until volume is reduced by 1/3 rd. Fry onion in butter until golden
brown, add chilli and garlic. Fry until garlic is browned. Pour over
daal. Garnish with chopped fresh coriander. Serve with rice or
chapatis.
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