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Dhania Jeera Sabud Moong Spiced Green Lentils
Nutty whole green mung beans simmered until just tender, then finished with a quick ghee sauce of browned onion, tomato, cilantro, toasted cumin-coriander and mild Deggi chile. Easy weekday comfort.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on18 min
- Total1 h 8 min
- Difficulty
Ingredients
- 200 gwhole green mung beans (sabud moong), about 1 cup, sorted for grit
- 950 mlwater
Tomato-onion sauce
- 2 tbspghee or canola oil
- 75 gred onion, about 1/2 cup, finely chopped
- 1medium tomato, cored and finely chopped
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
- 1½ tspcoarse kosher or sea salt
- 1 tsptoasted cumin-coriander blend, coriander and cumin seeds (2:1) dry-toasted and ground
- 1 tspground Deggi chiles (or 1/2 tsp cayenne mixed with 1/2 tsp sweet paprika)
- ¼ tspground turmeric
- 1lime, juiced, for extra brightnessoptional
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