Green dal

This dish is like a warm hug with spice. Northern Indian households make dal almost daily — every version slightly different, but always soulful. This version is hearty, garlicky, and the kind of comfort food that makes you forget your ex (or at least forgive your flatmate). This recipe comes from He Huang.

• serves

  4

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 1 cup green moong dal (split green lentils or mung beans)
• 3 cups water, plus extra for soaking
• 1 tsp ground turmeric, divided
• Salt
• 2 tbsp ghee or oil
• 20 curry leaves
• 1 tsp cumin seeds
• ½ onion, finely chopped
• 3–4 garlic cloves, finely chopped
• 2 green chillies, slit
• 2 tomatoes, finely chopped
• 1 tsp ground coriander
• ½ tsp chilli powder, adjust to taste
• ½ tsp garam masala
• Roughly chopped coriander, lemon wedges to serve

Soaking time: 30 minutes.

Instructions

1. Rinse the green moong dal thoroughly, then place into a large bowl and cover with water. Soak for 30 minutes, then transfer to a large saucepan with 3 cups of water, half the turmeric and a generous pinch of salt and boil for 20 minutes, or until soft.
2. Meanwhile, in a large saucepan, heat the ghee (or oil). Add the curry leaves, followed by the cumin seeds, allowing them to sizzle. Stir through the onion and fry until golden-brown.
3. Stir through the ginger, garlic and green chillies. Cook for 1-2 minutes, or until fragrant, then add the tomato to the pan. Cook until the tomato breaks down and the oil begins to separate. Stir through the ground coriander, chilli powder, garam masala and remaining ½ tsp turmeric and mix well to combine.
4. Once the lentils are softened, stir the spiced mixture through the lentils. Simmer for a further 5 minutes.
5. Taste and add more salt to your liking, add an extra splash of water to achieve your desired thickness. Divide green dal between serving bowls, sprinkle with coriander and serve with lime wedges on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.