Creamy Mung Dal Curry

Creamy Mung Dal Curry

Creamy Mung Dal Curry

1 cup of mung beans (moong daal)
1/2 cup of split mung beans
a few teaspoons of oil or ghee
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
1/2 teaspoon of fenugreek seeds
1 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of asofetida
3 green chilies, minced
a small handful of dried curry leaves
1 large tomato, finely chopped
a small handful of dried fenugreek leaves (methi)
juice from one small lemon
salt and freshly cracked black pepper to taste

Soak the whole mung beans overnight in enough water to cover. Soak the split mung beans for a few hours in enough water to cover. Drain the whole mung and split mung, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the beans are tender - roughly 40 - 60 minutes. Drain and set aside.

In a large pot, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds. Stir and fry until the mustard seeds turn grey and begin to pop. Now add the turmeric, cayenne, ground cumin, ground coriander and asafetida. Stir and fry for a few minutes.

Now add the tomato and cook for another few minutes.

Add the cooked mung beans to the pot, methi leaves, lemon juice, salt and pepper, and roughly 1 cup of water. Bring to a partial boil, reduce the heat to medium low and simmer for about 5 - 10 minutes.

Serves 6