Dhal or Dal? Who cares? This is an unctuous little number, a green dal with a fresh green flavour and nice with saucy tomato curries and kebabs alike.
Ingredients
- 200g split mung dal
- ½ tsp ground turmeric
- 1 tsp salt
- 3 tbsp olive oil
- ½ onion, finely chopped
- 2 cloves garlic, grated
- 2 green chillies, chopped
- 2 tbsp fresh coriander, chopped
Wash the dal and then place in a pan with a litre of water and bring to the boil. Skim off the brown foam that forms, then turn the heat down to low and stir in the tumeric and salt. Partly cover the pan with the lid and then simmer the dal for a good 40 minutes, giving it the occasional stir. By the end of 40 minutes a brisk stir should show the dal being a thick soupy consistency. In a small frying pan, heat the oil and then add the onion, stirring it to the point where it starts to brown, then follow with the garlic, again stirring so that everything browns together for a minute or so. Add the chillies and then pitch the lot, oil and all, into the dal mixture. Stir it in well, then stir in the coriander and serve. This will, incidentally, reheat nicely if you want to make it in advance and then come back to it and reheat before serving: take a judgement call on adding perhaps a little water.
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