Moong Dhal

    1 hour 10 minutes

    I actually learned this in the kitchen of a lovely Indian woman! The mix of spices is heavenly and fragrant.


    Victoria, Australia
    2 people made this

    Serves: 5 

    • 2 cups dried yellow split peas
    • 2 cups water
    • 1 tablespoon ghee, or oil
    • 1 teaspoon cumin seeds
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon grated ginger
    • 1/2 onion, diced
    • 1 fresh red chilli
    • 1 teaspoon ground turmeric
    • salt, to taste
    • 1/2 cup diced tomatoes
    • 1/4 cup chopped coriander leaves

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Rinse split peas well, then soak in water for 30 minutes.
    2. In a saucepan over moderate heat add the oil, when hot add the cumin, garlic, ginger and onion and cook until transperent.
    3. Add the drained split peas and stir to combine, then add water until it covers the peas by about 2cm. Add the chilli and tumeric then bring to a simmer until the peas are cooked; about 30 minutes.
    4. Season with salt as required, serev with tomato and coriander as desired.

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