Roasted Moong Dal

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I love dal/dhal.

This is one of the easiest dals to make and packs a real flavour hit. I tend to make this dal in the morning to let the flavour develop through the day, leftovers are fantastic the next day, I often have them for breakfast, and I also freeze some with cooked rice for quick and easy meals in the future.

For the vegetarian or dairy free options use coconut oil or a vegetable based oil.

Ingredients

360g moong dhal/dal

1.5l water

2 pinches saffron

1 tablespoon salt

75g ghee or coconut oil

2 teaspoons brown mustard seeds

2 teaspoons nigella / koolanji seeds

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1/2 teaspoon chilli flakes, crushed chilli

Method

In a large heavy based pan, warm the dry dal over a medium heat until slightly browning and smelling nutty.

Pour the dal into a sieve and wash under running water.

Return the dal to the pan with the water and saffron.

Bring up to the boil and cook over medium to low heat for 40mins, skimming off the foam as it rises to the surface and stirring regularly. Towards the end it will want to burn to the bottom of your pan!

Once the dal is cooked, take a small frying pan, over high heat, heat the ghee, until very hot, add the spices, as soon as the mustard starts popping, turn off and add to the dal, it will spit as the ghee hits the dal! Stir well in and set aside.

Reheat gently to serve.

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6 thoughts on “Roasted Moong Dal”

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