Mung dhal

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1 cup mung dhal (yellow dhal) 6-10 cups water Stock cube Dash cayenne pepper 1/4 tsp salt 2 tbsp margarine or olive oil 1 tsp cumin seeds Tin tomatoes Poppadoms or roti


In a frying pan, add margarine and cook cumin seeds until they pop. Add ½ tin of tomato. In large saucepan combine mung dhal, stock cube, dash of cayenne, 2 cups water and salt. Add tomato/cumin mixture. Bring to a slow simmer and stir occasionally. When water evaporates add an additional cup of water. Repeat if necessary until dhal has cooked (about 6-10 cups). Stir until creamy. Sprinkle with a dash of black pepper to taste, and with fresh coriander leaves. Serve with fresh warmed poppadums or heated roti over rice.

Source: Jessie Hume