225g whole mung beans. 1.2 liter vegetable stock. ½ teaspoon salt. ½ teaspoon turmeric. 2 teaspoons minced ginger. 50 g butter. 2 cloves garlic cut into slivers. 1 teaspoon cumin seeds. 1 onion thinly sliced. 1 red chilli, deseeded and thinly sliced. 1 teaspoon garam masala. Soak the mung beans in cold water for a few hours. Put beans in a saucepan with vegetable stock, salt, turmeric and ginger and bring to the boil, removing any scum from the surface. Cover and simmer for 1 hour until the beans are tender and all the stock has been absorbed. Season to taste and spoon into a serving dish. Keep warm. Heat the butter in a pan, add garlic, cumin seeds, onion and chili and fry for 2 minutes until the onions are golden. Spoon over dhal, add garam masala and stir well before serving.
If you have any recipes you would like to see on our website please send them to email@example.com . Your name will appear with the recipe.