- One and a half cups Mung dall
- half can crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon turmeric
- 3 green chillies – chopped (use less if you are not keen on hot food or just slice the chillies so some of its flavour goes in the dall)
- 1 tablespoon maple syrup (sugar is fine too)
- 1 tablespoon lemon juice.
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- small bunch of coriander
- 2 tablespoons sunflower oil
- 1 teaspoon dried mustard seeds
- 1 or 2 pieces of cloves and cinnamon (optional)
- pinch of asafoetida (optional)
Cooking time: 20 -30 minutes depending on how long the dall was soaked for.
Although we call this a dall, do not stir the dall too much as the dall then becomes like a soup. In fact, the Gujarati’s do not add a lot of water and make their dall fairly dry. They serve it with Khadhi – which is a heavenly tasting soup made from Yogurt.
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