- One and a half cups Mung dall
- 0ne cup of tinned tomatoes (crushed)
- 1 teaspoon salt
- 1 teaspoon tumeric
- 3 green chillies – chopped (use less if you are not keen on hot food)
- 1 tablespoon brown sugar or jaggery or sugar substitute
- 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)
1. Soak the mung beans for at least 2 hours but if possible longer. You’ll notice that the dall soaks up the water and the grains look bigger.
4. Once the mustard seeds and cloves stop popping, add the mung dall to the oil.
9. Once the dall softens, add the tomatoes and lemon juice and let it cook for 5 minutes.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.
10. Transfer the dall to the serving dish and sprinkle some coriander before serving with rice and chapatis.
Here are a variety Dall (lentil) recipes for you to try out:
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