South Indian · Lunch, Dinner
Moong dal with tomato and curry leaf
Soft yellow dal finished with a curry-leaf and mustard tempering.
- Calories
- 379 kcal
- Protein
- 19 g
- Carbs
- 53 g
- Fat
- 10 g
- Prep
- 5 min
- Cook
- 25 min
Per serving, for one person.
Contains: dairy, gluten, mustard.
Ingredients
- 70 g Moong dal (yellow)
- ¾ tomato Tomatoes
- 1½ tsp Ghee
- ½ tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 g Curry leaves
- 1 tsp Asafoetida (hing)
- ¼ tsp Turmeric
- ¾ chilli Green chillies
- ¼ lemon Lemons
- 4 g Coriander
- ¼ tsp Salt
Method
- Rinse the dal until the water runs clear, then simmer with the turmeric and three times its volume of water for twenty minutes, until it collapses.
- Stir in the chopped tomato and salt and cook five minutes more.
- Heat the ghee in a small pan, pop the mustard seeds, add the cumin, curry leaves, green chilli and finally the asafoetida.
- Pour the tempering over the dal, squeeze in the lemon and scatter the coriander.
More South Indian recipes
- Ragi porridge with jaggery375 kcal · 15 g protein
- Vegetable rava upma354 kcal · 13 g protein
- Coconut millet porridge524 kcal · 11 g protein
- Quick vegan dosa294 kcal · 8 g protein
- Egg curry in coconut gravy592 kcal · 18 g protein
- Tofu in coconut spinach665 kcal · 32 g protein
More vegetarian recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein