This is my version of a very common gujarati dhal. Whenever I eat it, I have lots and it makes me extremely happy.
The ingredients are similar to the previous recipe of kala chana.
- 300g dried mung beans
- 2 litres water
- 1 large white onion – dice finely
- 2 teaspoons grated ginger
- 3 large cloves garlic – crushed or sliced very finely
- 2 fresh green chillies – sliced finely
- 3 tbs groundnut oil
- 1 large dried red chili (optional. Gives a different heat flavour. Dad swears by them)
- 2 large dry bayleaf
- 1 tsp cumin and 1 tsp mustard seeds (or if you feeling experimental swap these with fennel seeds which also give a lovely flavour)
- Small pinch of asafoetida (hing)
- 7 green cardamom pods
- 7 cloves
- 8 peppercorns
- 1 large cinnamon stick
- 1 tsp turmeric (hurder/haldi)
- 1.5 tsp chili powder (or to taste)
- 2 tsp salt
- 1.5 tsp coriander cumin powder (dhana jeeru)
- 2 tsp sugar or 1 tsp jaggery (ghaur)
- 200g ripe red tomatoes – cut into very small dice
- 6 curry leaves
- 1 dried mangosteen flower (kokum)
- Lemon juice (to taste)
- Coriander to garnish
- Wash the beans thoroughly then boil in a pressure cooker with the 2 litres of water for about 25 mins. The beans should be very tender when cooked.
- In a large heavy based pan, over medium heat add groundnut oil. Add red chili and bayleaves and wait for them to start sizzling
- Add cumin/mustard seeds (or fennel) and wait for the seeds to sizzle and pop
- Add a very small pinch of asafoetida. This is supposed to stop the spices from burning.
- Add onions and cook until they are translucent and have started browning at edges. This can take as long as 10 mins. Don’t rush!
- Add chilies, garlic and ginger and cook for 2 mins
- Add the cloves, cardamon, cinammon and cook for 30 seconds
- Add the spices and jaggery/sugar and combine thoroughly
- Add tomatoes, mix and let tomatoes reduce slightly as you stir the mix
- Add the curry leaves, then add the cooked beans plus all the water it cooked in
- Add the mangosteen. This gives it a slight acidic taste
- Stir very thoroughly and bring to the boil. Then reduce to a simmer and cook for at least 20 mins
- Add the lemon juice
- Check if there is enough salt for your tastes. If not, add more. If you have too much salt you can add lemon and sugar to counteract it.
- Once cooked serve with rice or rotlis. It can even be eaten on it’s own with some yoghurt.