Moong dal before weighing and washing. I love big bowls filled with pulses. I feel healthy and virtuous just looking at them. That they are also delicious makes being virtuous pretty painless.
This is JW's current favourite food. I can't believe how quickly she has gone from vegie mush to table food. Where did my baby go?
Moong dal (recipe from Madhur Jaffrey)
285g moong dal
2 cloves garlic
2 slices peeled fresh, ginger
1 tsp chopped fresh coriander
1tbsp ground tumeric
1/2 tsp cayenne pepper
1 1/2 tsp salt
1 1/2 tbsp lemon juice
1 tbsp oil
1 pinch ground asafetida
1 tsp whole cumin seeds
Rinse the dal thoroughly, put in heavy bottomed pot, add 1.1L water and bring to the boil.
Remove the froth that collects at the top
Add the ginger, garlic, coriander, tumeric and cayenne.
Cover, leaving the lid slightly ajar andsimmer gently for an hour, stirring occasionally.
When the dal is cooked add the salt and lemon juice.
Heat the oil , when hot add the asafetida and cumin seeds.
As soon as the seeds turn dark remove from heat, pour over dal and serve.
Serve with basmati rice, lemon wedges, chopped coriander and broccoli.