Mung Bean Dal

Cook Time 1 hour

Serves 4

Ingredients

1 cup mung beans, soaked for 1-2 hours

½ cup Greek-style yoghurt

1 tsp chickpea flour 

1 tbsp ghee or coconut oil 

1 tsp mustard seeds

1 tsp cumin seeds 

1 small onion, finely chopped 

1 x 2cm piece of ginger, minced

1 sprig of curry leaves 

1 small green chilli, finely chopped

1 tsp turmeric

Pinch salt 

To Serve

3 sprigs coriander, picked, to garnish

Method

Cover mung beans with 4–5 cups of water and cook for 35–40 minutes until soft. 

In another pot, heat ghee over a medium heat. Add the mustard and cumin seeds and cook for a minute until the seeds pop. Add curry leaves, chilli and turmeric. Once aromatic, add the onion and ginger and cook for 3–4 minutes to soften.  

Whisk together the yoghurt and chickpea flour until smooth. Add the onion with a splash of water and combine. 

Pour the onion and yoghurt mixture into the cooked mung beans and cook for a few more minutes, until it thickens and becomes creamy. Season generously with salt.

Serve with steamed basmati rice and garnish with coriander.