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Pyaaz Mirchi Moong Dal Chile-Onion Lentils
A fast weeknight dal: yellow mung simmered only until just tender, then folded with a tempering of mustard, cumin, asafetida, curry leaves, sliced onion, ginger matchsticks and split green chiles so the lentils keep their shape.
- YieldMakes about 1 litre (4 cups); serves 4
- Hands-on18 min
- Total34 min
- Difficulty
Ingredients
- 200 gskinned split mung beans (yellow moong dal), about 1 cup, sorted for grit
- 710 mlwater
Tempering
- 2 tbspghee or canola oil
- 1 tspblack or yellow mustard seeds
- 1 tspcumin seeds
- ¼ tspground turmeric
- ¼ tspground asafetida
- 1medium red onion, halved lengthwise and thinly sliced
- 12 leavesfresh curry leaves, medium to large
- 15 gfresh ginger, 4 thin slices, cut into fine matchsticks
- 4fresh green Thai, cayenne or serrano chiles, stems removed, halved lengthwise, seeds left in
- 2 tspcoarse kosher or sea salt
- 120 mlwater, for deglazing
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
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