#repost @saadia_b_
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Mugh... (green moong dhal)
You either love it or you don't. ????
Salma wanted to see what Im making today and when I showed her the dried beans she asked if they were magic beans ????????.
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Mugh (green moong dhall)
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Braise 1 onion in some oil with whole spices :
2 whole green chilli
1 level tsp cumin seeds (jeeru)
1 medium cinnamon stick
2 cloves
Fenugreek seeds (methi seeds approx 6-10)
A twig of curry leaf ????
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When light brown add :
1 tbl red ginger garlic paste (adjust as per your heat preference)
1.5 tsp coriander powder (dhania)
1/4 tsp arad/tumeric/haldi
1 tsp chilli flakes (or to your heat preference)
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Toss for half a minute.
Add 1 - 2tbl of vinegar.
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Add 2 tomatoes (Liquidised/grated/cubed)
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Cook for around 10min until water has burnt out.
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Optional (add 2 heaped tbl dbl thick yoghurt - I add this)
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Filter through your moongh dhall, remove odd bits.
Wash well in water.
Boil until the dhall has split and some of the outer pods have surfaced.
You may remove as much of this as you wish. (i don't remove them. They provide fibre and flavour)
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Now strain and discard the dark green water.
Add the moong dhall to the tomato/onion mix.
Stir through.
Add around 1. 5 tsp salt.
Add 1 litre of water.
Cook until mugh is thick.
Adjust for seasoning. (salt and chilli)
Scatter green coriander to the final steam. (dhania)
Garnish with coriander greens and serve with a spoon of double thick yoghurt (optional).
Serve with roti, kachoomber, pappadoms, boiled slice egg.
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Enjoy ????❤️????