Moong Dal with Cashews

Moong Dal with Cashews

by calum
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Moong Dal with Cashews

This is simply the nicest Dal recipe I have ever come across.  It is from Chai, Chaat and Chutney by Chetna Makan.  I often triple the recipe when I am making it
Keyword Chetna Makan

Ingredients

  • 300 g Moong Dal split yellow lentils
  • 900 ml Water
  • 1 tsp Salt
  • 1/2 tsp Ground Turmeric
  • 60 g Cashew Nuts
  • 1 tbsp Ghee or Vegtable Oil
  • 1 tsp Cumin Seeds
  • 2.5 cm Fresh Ginger grated
  • 1 Tomato finely chopped
  • 1 Green Chillis finely chopped
  • 1 handful Fresh Coriander finely chopped

Instructions

  • Put the lentils into a saucepan with the salt and turmeric, and the water.  Bring to the boil and then simmer for 30 minutes.
  • Meanwhile soak the cashew nuts in a bowl of hot water for 30 minutes.

Making the Temper

  • Heat the ghee in a small frying pan over a medium heat.  Add the cumin seeds and when they begin to sizzle, add the ginger.  Cook for 3 minutes.
  • Drain the cashews and add them to the frying pan.  Fry until the cashew nuts are golden (or at least start to colour!).  Add the tomato and chilli and cook for until they soften.

Serving

  • Add the Temper and the chopped coriander into the cooked Dal; mix well and server immediately.