Split mung dhal (dry dhal)

Split mung dhal (dry dhal)

Category: Main meal | Serves: 4

Prep time: 15 minutes (plus 2 hours soaking time) | Cooking time: 35 minutes


225g (8oz) split mung dhal

2 teaspoons rapeseed oil

1 whole dried red chilli

1 teaspoon each of mustard seeds and fenugreek seeds

3 x 2.5cm (1in) cinnamon sticks

4 whole cloves

1/2 teaspoon asafoetida

1 small onion, chopped

1 teaspoon grated fresh root ginger

1 large cooking apple, peeled, cored and chopped

2 tomatoes, skinned and chopped

1 teaspoon each of ground coriander and ground cumin

1 teaspoon garam masala

1/2 teaspoon ground turmeric

1/2 teaspoon crushed dried red chillies or chilli powder

50ml (2fl oz) water

2 tablespoons chopped fresh coriander

  1. Rinse and drain dhal. Place dhal in large bowl, cover with cold water and leave to soak for 2 hours. Rinse and drain thoroughly.
  2. Heat oil in large non-stick pan, add dried red chilli, mustard and fenugreek seeds, cinnamon sticks, whole cloves, asafoetida and onion and sauté until onions are lightly browned. Add ginger and sauté for 1 minute.
  3. Add soaked dhal, apple and tomatoes and mix well. Add ground spices, crushed chillies or chilli powder and water and mix well. Bring to boil, then reduce heat, cover and simmer for about 15 minutes, or until cooked.
  4. Stir in chopped coriander. Serve with warm naan bread or chapatis and cooked vegetables.

Nutritional information

Dry Split Mung Dhal