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Moongi Daal

By Sadiqa de MeijerOrigin: Punjabi Kenyan
MoongVegetarian
Moongi Daal

Flavour Notes

Earthy and filling with potatoes and carrots.

Ingredients

  • 2 and 1/2 cups of green moong daal soaked overnight
  • 2 green chilis seeds removed and sliced in half
  • fresh turmeric chunk or dried if you don't have it
  • 3 small potatoes, skin on 1/2 inch dice
  • 2 medium carrots chopped in 1/2 inch dice
  • salt
  • 1 lemon

Tarka / Vagar / Tempering

  • 4-5 tbsp of butter
  • 1 inch piece of ginger, minced
  • 6 cloves of garlic minced
  • 1 tbsp of cumin seeds
  • 2 tsp of ground coriander seed
  • small handful of coriander roots

Method

  1. Soak moong daal overnight
  2. drain moong daal and then add to pot and add water to come about 1 and 1/2 inches above the daal
  3. add turmeric, green chilis, and boil for 15 minutes.
  4. Then add carrots and potatoes and boil for another 15+ min until moong daal, and potatoes are cooked.
  5. Once the daal is cooked, keep it on a simmer.
  6. Mince the ginger and garlic and then add to a mortar and pestle to release their juices
  7. chop the cilantro root finely
  8. Heat butter on medium heat in a frying pan, add the garlic and ginger and fry for a minute.
  9. add the cumin seed and ground coriander
  10. Add the finely chopped cilantro root. Cook for 1-2 min.
  11. Add the tarka to the simmering daal.
  12. Peel the tough outer layer of the lemon (retain some of the white) then slice lemon into 1/4 inch slices. Remove the seeds.
  13. Place lemon slices on the daal surface. Let it simmer another 5-10 minutes covered.
  14. Add salt to taste.

Notes

This daal is hearty all on its own and does not need accompaniment. Garnish with fresh chopped cilantro.