365 Days, 50 Easy Indian Curries, Under the Weather, Try Moong Dal from 50 Easy Indian Curries by Penny Chawla

365 Days, 50 Easy Indian Curries, Under the Weather, Try Moong Dal from 50 Easy Indian Curries by Penny Chawla

by Serge the Concierge

365 Days and 50 Easy Indian Curries!

Under the weather, try Moong Dal, our first share from 50 Easy Indian Curries (Smith Street Books, March 22) by Penny Chawla, the self styled 'curry queen' of Sydney.

Moong Dal

Serves 4–6

Moong dal is a staple in every Indian home, and will be made differently depending on which part of India you are in. If you’re feeling under the weather, you can't go wrong with a bowl of moong dal, as it’s easy to digest and very nutritious. According to traditional Indian Ayurvedic medicine, it also balances the body’s elements.

Ingredients:

210 g (1 cup) moong dal (skinned split mung beans), well rinsed

1/4 teaspoon ground turmeric

sea salt

Steamed basmati rice or paratha

Moong Dal

Moong dal temper (Ingredients):

2 tablespoons ghee or peanut oil

1–2 dried red chillies

1/2 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1⁄8 teaspoon asafoetida

1 Asian shallot, thinly sliced

1 sprig curry leaves, leaves stripped

Instructions:

Place the moong dal in a saucepan and add 800 ml (27 fl oz) of water. Bring to the boil over high heat and skim off the froth that rises to the surface. Stir in the turmeric, then reduce the heat to medium–low, cover, leaving the lid open a crack, and simmer, stirring occasionally, for 35–40 minutes, until the moong dal is soft and broken down. Add a little more boiling water if the mixture starts to stick to the base of the pan or is becoming too thick. Add salt to taste. Remove from the heat and set aside.

To make the moong dal temper, heat the ghee or oil in a heavy-based frying pan over medium–high heat. Add the chilli, cumin seeds, fenugreek seeds and asafoetida. Shake the pan for about 30 seconds and as soon as the chillies start to darken add the shallot and curry leaves. Cook, stirring, for 2–3 minutes, until the shallot starts to brown.

Give the dal a stir and thin with a little boiling water if necessary. Pour into a serving dish, top with the temper and stir until just combined.

Serve with steamed basmati rice or paratha.

(* Reproduced with permission from 50 Easy Indian Curries (Smith Street Books, March 22) by Penny Chawla, the self styled 'curry queen' of Sydney. Photo copyright: Emily Weaving)