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Moong Masoor Dal with Curry Leaves
A Hyderabadi dal of quick-cooking yellow moong and salmon masoor lentils, finished with a pounded cumin, ginger, garlic and chile paste fried in ghee with onion, tomato and a generous fistful of curry leaves.
- YieldMakes about 4 cups; serves 4
- Hands-on22 min
- Total46 min
- Difficulty
Ingredients
- 100 gskinned split mung beans (moong dal), picked over for stones (about 1/2 cup)
- 100 gskinned split red lentils (masoor dal), picked over for stones (about 1/2 cup)
- 720 mlwater, for cooking the lentils
Spice paste
- 2 tspcumin seeds
- 10 gfresh ginger, coarsely chopped (two thin 5 cm slices)
- 2 clovesgarlic, large, coarsely chopped
- 3fresh green Thai, cayenne or serrano chiles, stems removed; 2 to 4 to taste
Tempering
- 2 tbspghee or canola oil
- 1small red onion, finely chopped
- 1large tomato, cored and finely chopped
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- 2 tspcoarse kosher or sea salt
- ½ tspground turmeric
- 30 leavesfresh curry leaves, medium to large
- 120 mlwater, for rinsing the pan
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