Creamy and Spice Moong Dhal
Number of servings: 4
Cost per serving: R9
Meal Total: R36
1 cup moong dhal, rinsed
1 teaspoon salt or to taste
1.75 litres of water
2 tablespoons coconut oil or sunflower
1 large onion, finely diced
1/2 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 bay leaf
1 cinnamon stick
1 teaspoon ground coriander
2 teaspoon garlic, finely grated
1 teaspoon ginger, finely grated
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon curry powder
1 1/2 teaspoons garam masala
200 grams chopped tomatoes
100 ml coconut cream
Step 1: Place a medium pot over a medium to high heat.
Step 2: Add the moong dhal.
Step 3: And salt and 1 litre of water.
Step 4: Cover with a lid and cook the dhal halfway, for about 15 minutes.
Step 5: Remove from the heat and then drain all the excess water.
Step 6: Set aside the half cooked dhal.
Step 7: Using the same pot, add coconut oil.
Step 8: Add whole spices, bay leaf and onion.
Step 9: Sauté until the onion is soft.
Step 10: Add ground spices, ginger, garlic and sauté for the 30 seconds.
Step 11: Add tomato and cook for 5 to 7 minutes or until most of the liquid has evaporated.
Step 12: Add the lentils with 750 ml of water and cook until the lentils are soft.
Step 13: Add the coconut cream and cook for a final minutes or a low to medium heat.
Best served with basmati rice, roti or naan.