Romy Gill creates the delicious Moong Bean Dal ahead of the Diwali festivities. Moong Bean Dal is a highly popular vegetarian dish and contains a bundle of nutrients and high protein.
Did you know the that Moong dal is the split version of the whole mung bean? When melting away in the pot whilst cooking, the bean retains a gentle softness and gives a whole vegetal and beany taste towards to the dish. Romy enhances this further through the use of adding tadka, where ground spices are heated in ghee and then mixed together with the Moong Beans.
- Soak the lentils for couple of hours or overnight. Wash and drain the water from the soaked lentils.
- Add the lentils to a medium-sized saucepan with Maldon Salt, turmeric and water.
- Cook the lentils until soft for about 40 minutes on medium heat and occasionally stir.
- While the lentils are cooking, we make the tadka. Heat the ghee in a frying pan, once the ghee has melted, add chopped spring onions and cook for 1 minute.
- Add the grated ginger, chopped green chillies and cook for 3 minutes. Add the chopped tomato and chopped coriander into the pan and cook for another 4 minutes.
- Lowering the heat, add yogurt and garam masala, combining well together. Add the tadka to the moong dal. Add the rest of the water to the pan.
- Whilst mixing slowly together, cook on low heat for about 5 minutes.
- Leave to rest before eating with any flat bread or rice.
