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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.
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