Delicious, Warming, Comforting, Nourishing and Nutritious Mung Daal is our go to Autumn/Winter meal. A classic Daal recipe using Mung Beans.
This is a very healthy soup that is thick, creamy and flavourful.
Rinse the beans until the water runs clear. Soak them in water for an hour. Discard the water and add the beans to a pan with 6 cups of boiling water. Once it comes to a boil, turn the heat to low and cover the pan. Simmer for 30 - 45 minutes. (Check every ten minutes and add more water if necessary).
In a separate pan, heat the oil and ghee over medium/high heat. Add the onions and allow to cook until golden brown. Around 10 minutes.
Add the garlic, ginger and chopped green chilli and saute for a further 2 minutes.
Pour in the Passata and mix well. Simmer on low until the tomato and oil seperate. Around 10 minutes. Meanwhile temper the spices.
Stir in the turmeric, salt, red chilli, coriander and cumin powders. Cook for 4 - 5 minutes over a low heat.
Add the Curry Powder and GAram MAsala Powder and simmer for 2 minutes.
Meanwhile, heat the ghee for tempering in a pan.
Add all the spices and simmer on medium low until they begin to crackle and colour. Remove from the heat.
Add the yoghurt to a small bowl and whisk well. Stir in the tempered spices.
Ladle (2 ladles at least) some of the Mung Daal into the yoghurt and mix well. Pour the wholw bowl into the Daal whilst mixing it into the Daal with a large spoon.
Simmer for a couple of minutes then remove from the heat and ladle into bowls.
Because this is a simple dish, there are a few steps that take it from average to divine. These are: