Sindhi Moong Dal
45 Min
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Sindhi Moong Dal

This is a traditional simple flavorful Sindhi preparation. Moong lentils are the smallest of lentils, cook extremely quickly and are easy to digest.

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Cook Time

45 Minutes

Serves

3

Step 1
Rinse the lentils soak for 30 to 40 minutes. Drain. Combine with 2 cups of water and bring it to a boil. As the lentils cook, some foam will rise to the top. Discard this immediately by pouring off the top part or skimming. There should be roughly 1 1/2 cups of water left.
Step 2
Add the turmeric, salt, ginger purée, and olive oil. Lower the heat and cover the stockpot – simmer the dal for 10 to 15 minutes.
Step 3
When the liquid is mostly absorbed, turn the heat off and let the dal rest.
Step 4
When ready to serve, transfer to a shallow serving bowl. Spread the amchur, chili powder, cumin and black pepper over it.
Step 5
Heat the olive oil and spread evenly on top of the masala. This brings out the aromatics in the spices. Add herbs or micro greens and serve.

1 cup moong dal

1/4 teaspoon ground turmeric

1 teaspoon sea salt

1 tablespoon ginger purée

2 tablespoons olive oil

MASALA TOPPING:

1 teaspoon amchur

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2  teaspoon freshly ground black pepper

3 to 4 tablespoons olive oil

1 to 2 tablespoons chopped herbs or micro greens

Notes & Variations

  • Instead of moong dal, try this recipe with the flat orange lentils, the split masoor dal, or the channa dal, which will take longer to cook.
  • The lentils can also be served cold as a dip.
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45 Min
DF
GF
V

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