This is a traditional simple flavorful Sindhi preparation. Moong lentils are the smallest of lentils, cook extremely quickly and are easy to digest.
ingredients
1 cup moong dal
1/4 teaspoon ground turmeric
1 teaspoon sea salt
1 tablespoon ginger puree
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 of chopped herbs or micro greens
Serves 3 to 4
instructions
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.
Add the turmeric, salt, ginger puree and olive oil. Lower the heat and cover the stockpot – simmer the dal for 10 to 15 minutes.
When the liquid is mostly absorbed, turn the heat off and let the dal rest.
When ready to serve, transfer to a shallow serving bowl. Spread the amchur, chili powder, cumin and black pepper over it.
Heat the olive oil and spread evenly on top of the masala. This brings out the aromatics in the spices. Add herbs or microgreens and serve.
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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