Yellow Moong Dhal With Steamy Basmati

recipe serves 4-6:
For the Dhal add the following in order to a heavy bottomed pot:

    • 4cups Yellow Split Moong Dhal (washed)  
    • Double the amount of filtered water
    • 2tablespoons turmeric
    • 1/4tsp Cayenne or Cracked Black Pepper
    • 1/4tsp Fennel powder
    • 1/4tsp Fenugreek powder
    • 1tablespoons cumin powder
    • 1tsp Coriander powder
    • 1tsp Pomegranate seed powder
    • 1/4tsp Cardamom powder
    • 1tablespoon Urban Forager Veggie Stock concentrate 
    • 2tablespoon (give or take) fine Rock Salt 
    • 1 knob fresh ginger peeled & finely sliced (add 2 big slices into pot) save rest and for the sauce 
    • bring to boil and let simmer on low heat with lid on for around 15-20min


For the Dhal Sauce add the following in order to a hot cast iron wok or heavy fry pan (make sure it is completely dry so spices don't explode:

  • 2tablespoons Organic Ghee (wait until ghee melts completely) 
  • 1tablespoon Black Mustard Seeds (wait for them to pop first before adding in the next)
  • 1tsp Whole Cumin Seeds 
  • 1big Red Onion finely chopped & browned (add pinch of salt to help caramelise)
  • the rest of the sliced Ginger
  • 2cloves Garlic finely chopped
  • Cook until golden then add 
  • 3ripe Roma tomatoes roughly diced
  • 6Baby Courgettes roughly diced
  • lightly steam then add to dhal pot, cover & turn off heat to let flavours merge
  • add 1bunch of Coriander (stems & leaves) finely chopped add into pot before serving
  • Serve warm with extra ghee on top

For the Rice add to heavy bottom pot or rice cooker:

    • 2cups of White Basmati rice (thoroughly washed)
    • 4cups of filtered water
    • cover and cook on medium heat until water evaporates and rice is fluffy and standing upward or cook as per instructions Top with Raisins, toasted nuts & lemon

*Good for breastfeeding mothers, those recovering from illness or surgery (make a really soupy version to assist low digestion)

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