It’s been a very indecisive week around here. As you can see I’ve made a few changes to this blog and if you stopped by in the last few days while I was chopping and changing you may have wondered what the hell I was up to! Haha, me too. For a minute there I wanted this look, but have now gone back to the darker version, for now. See I’ve been wanting to change the look around here for ages now, but as I’m no graphic or web designer there’s only so much I can do. Really all I wanted to do was simplify things and let the photos do the talking.
There was one thing I was sure of over the weekend though, and that was that dahl was going to be made at some point. If you’ve been reading for some time you will know how much I love all things Indian, and dahl in it’s many forms is one of my favourite things to eat.
I’m not sure if this version tops the Tadka Dahl recipe I posted late last year, but it’s a nice simple dahl to make and is perfect for the winter months when tomatoes are not around (or if they are, they’re not all that nice to eat!). Have a great week people xx
Keen for a little more spice?
- Eggplant (aubergine) curry
- North Indian spiced cauliflower w/ ginger
- Thai yellow curry w/ pumpkin, tofu and spinach
- Persian-style pilaf w/ chickpeas, mint + harissa
- Spiced potato wedges w/ oregano, paprika and chilli
- Chickpea curry
- Spicy coconut noodle soup
- Beetroot + aubergine pilau
You can find moong dahl, fresh curry leaves and asafoetida at your local Indian grocery store. If you like your dahl to be quite mild, when you chop the dried chillies sneak a few of those seeds out and discard. I always use ghee in my curries (recipe to make your own here), but if you are strictly dairy-free or vegan you can use oil in place of it no worries. If you are coeliac or super sensitive to gluten I’d leave out the asafoetida unless you can find the pure resin form, as all the powdered stuff contains wheat. Read more here.
- 1 cup (215g) moong dahl (skinned mung beans), rinsed and drained
- 1/4 cup + 1 teaspoon ghee
- 1 teaspoon turmeric powder
- 3 green chillies, sliced
- 4 cloves garlic, finely chopped
- 3 1/2-4 cups (875-1000ml) water
- 1 teaspoon sea salt, or to taste
- 1 teaspoon cumin powder
- 2 teaspoons cumin seeds
- 2 dried red chillies, chopped into chunks
- 1 onion, finely diced
- 2 sprigs fresh curry leaves
- 1/4 teaspoon asafoetida powder, optional
- small handful chopped coriander (cilantro) leaves, roughly chopped + extra to serve
- cooked basmati rice and plain yoghurt, to serve
Place moong dahl into a medium pot, add 1 teaspoon of the ghee, turmeric powder, green chillies, garlic and 3 1/2 cups water. Bring to the boil, then reduce heat and simmer gently for 20-25 minutes or until moong dahl is really tender. Add salt and cumin powder and cook for a further few minutes.
Meanwhile heat remaining 1/4 cup ghee in a frying pan over medium heat. Add cumin seeds and chopped dried chillies, fry for a few minutes until fragrant. Add onion, curry leaves (discard stems) and asafoetida, if using. Cook, stirring often for 10 minutes until deep golden brown and delicious. Tip onion mixture into moong dahl and cook for a further 2 minutes, adding extra water if needed. Stir through chopped coriander and serve with basmati rice, plain yoghurt and a sprinkle of fresh coriander leaves.
Inspired by a recipe found in Naturally Speaking: Indian Recipes + Home Remedies by Devagi Sanmugam.