Dhal is a rich source of protein and fibre as well as folate and iron. This delicious dish comes together really quickly and can be served on its own with flatbread or as part of a larger meal.
Moong dal/ mung lentils/split yellow mung beans
onion finely chopped
salt and pepper to taste
Rinse dhal thoroughly in a fine-meshed strainer under cold running water
Place the lentils in a large saucepan over medium-high heat and enough cold water to cover dhal.
Add salt and black pepper.
Bring to the boil, skimming off any scum that rises to the top.
Simmer for 30-45 minutes until the lentils are completely soft, adding more water if needed.
Blend with immersion blender to achieve a smooth texture.
In a small saucepan heat a couple of tablespoons of oil and fry garlic onion turmeric and cumin until slightly burnt.
Once the lentils are cooked add aromatic chunkay mixture.