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Dry-roasted moong dhal with green beans
Serves 4 Starters and mains
Ingredients
- 150g yellow lentils (moong dhal)
- 3/4tsp ground turmeric
- 50g fine green beans, topped and tailed, washed and drained
- 1 1/2tsp salt, or to taste
- 1tsp ghee
- cooked white rice, to serve
For the temper
- 1tbsp rapeseed oil
- 1 bay leaf
- 1 1/2tsp cumin seeds
- 2cm piece fresh ginger, grated
- 1/2tsp asafoetida
Method
Roast the lentils in a shallow, dry frying pan over a medium heat for around 3 minutes, continuously tossing them until the aromas release and some of the lentils turn a light brown. Keep an eye on the pan as they can burn very quickly.
Remove from the heat and transfer to a medium, heavy- based cooking pot with a lid. Gently run the lentils under cold water, washing until the water runs clear. Add 550ml water to the pot, then put back over a medium heat and bring to a simmer, skimming off the foam that rises to the surface. Stir in the turmeric, cover, reduce the heat and cook for a further 15 minutes until the lentils are soft but not totally broken down. Add the green beans and bring back to a simmer while you make the temper.
In a small pan, heat the oil over a medium heat, then add the bay leaf and cumin seeds. Cook for 1 minute, then add the ginger and asafoetida. Stir gently and cook for a further 2 minutes.
Pour all the temper into the
dhal (it may crackle slightly) and
stir well. Season with the salt,
then remove from the heat and add the ghee. Stir through
once and cover until ready
to serve with the rice.
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