Spicy moong daal

Hello there after a looooong time!Things just got busy and before I know it its been a few months since I have posted anything!  Well, its great to be back! Looking forward to spending these wonderful winter months posting some yummilicious recipes!

Try this spicy moong daal on a cool fall night! It just hits the right spot!

 

Ingredients:

1 cup whole dry moong daal

2 teaspoons ghee or oil

1 teaspoon cumin seeds

1-2 teaspoons turmeric

1/2 teaspoon cayenne

1/2 tablespoon ground coriander

1 teaspoon ground cumin

1 medium onion, finely sliced

1-inch piece of ginger, grated or finely chopped

3-4 jalapenos green chilies, finely chopped

1 large tomato, diced

1 teaspoon sea salt, or to taste

fresh ground black pepper

1/4 cup fresh parsley or cilantro, chopped

 

Instructions:

Rinse the moong daal under cold running water and place in a bowl. Cover with several inches of cold water and soak for 6 hours or overnight. Drain, rinse, and set aside.

Heat the ghee or butter and oil in a large pot over medium heat. Add the cumin seeds, and stir and fry for a minute or two. Next add the ground spices, stir for about 15 seconds, and then add the onion, ginger and green chillies to the pan. Fry until the onion wilts and begins to brown.

Add the moong daal and and 1 1/2 cups of water to the pot. Bring to a boil, immediately reduce the heat and simmer, partially covered until the beans are just tender, about 20-30 minutes. Add more water if necessary just to keep the beans covered.

Now add the tomato, salt and pepper. Simmer for another 15-20 minutes or until the beans are soft and the liquid is mostly absorbed. Taste for seasoning, then stir in the parsley near the end of the cooking time. Serve hot with fresh cooked rice or Indian flatbreads like naan or chappati.

 

Makes 4 servings