Rachel Khoo

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Posted by Rachel

January 24th, 2018

Recipe: Cherry tomato dal

Rachel Khoo's cherry tomato mung bean dal

A while ago on instagram I posted a pic of some mung beans I had found in the cupboard, asking what I should do with them. I got some great suggestions, one of them Korean mung bean pancakes sounded delicious. But with the temperatures being toe numbingly cold and the fact that most people around me are suffering from sneezes and sniffles I decided a good spicy pot of dal would be best.

This dal is not authentic in the slightest. I have literally thrown in a heavy hand of garlic, ginger, turmeric, onion and chilli. All known for having health benefits. This recipe is not super sensitive to adjusting the spices, so feel free to play around to your taste. It’s also a great dish that can be made in bulk and frozen.

Cherry tomato dal

Serves 4
Preparation time: 15 minutes
Soaking time: overnight
Cooking time: 30 minutes

250g mung beans
1-2 chillies, finely chopped (leave the seeds in depending on how hot you like it)
4 fat cloves of garlic, peeled and finely minced
1 large onion, peeled and finely chopped
1 large thumb sized piece of ginger, peeled and finely grated
1 heaped tbsp brown mustard seeds
1 heaped tbsp ground turmeric
1 tbsp ghee, olive oil or rapeseed oil
1 tin of cherry tomatoes (400g)
salt
100g plain yoghurt (optional)
Handful of fresh coriander to garnish

Soak the mung beans in plenty of cold water overnight. Drain and set aside.

In a large pot add the ghee or oil with the chillies (save a little for the garnish), garlic, onion, ginger, mustard seeds, and tumeric. Fry until the onions are soft.

Add the mung beans, cherry tomatoes, a generous pinch of salt plus two tins of water (800ml).

Leave to simmer for 20-30 minutes or until the mung beans are soft and tender. Add extra water if your mung beans becomes too thick.

Serve with a dollop of plain yoghurt, a little coriander and chopped chilli on top.

Photo: Lara Messer.

Rachel Khoo's cherry tomato mung bean dal

30 minutes overnight Serves 4 Ingredients: 250g mung beans ,1-2 chillies, finely chopped (leave the seeds in depending on how hot you like it) ,4 fat cloves of garlic, peeled and finely minced ,1 large onion, peeled and finely chopped ,1 large thumb sized piece of ginger, peeled and finely grated ,1 heaped tbsp brown mustard seeds ,1 heaped tbsp ground turmeric ,1 tbsp ghee, olive oil or rapeseed oil ,1 tin of cherry tomatoes (400g) ,salt ,100g plain yoghurt (optional) ,Handful of fresh coriander to garnish, Method: Soak the mung beans in plenty of cold water overnight. Drain and set aside. In a large pot add the ghee or oil with the chillies (save a little for the garnish), garlic, onion, ginger, mustard seeds, and tumeric. Fry until the onions are soft. Add the mung beans, cherry tomatoes, a generous pinch of salt plus two tins of water (800ml). Leave to simmer for 20-30 minutes or until the mung beans are soft and tender. Add extra water if your mung beans becomes too thick. Serve with a dollop of plain yoghurt, a little coriander and chopped chilli on top.

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5 thoughts on “Recipe: Cherry tomato dal

  1. hi from japan!
    Your shows are on recently and my whole family enjoys them very much.
    Do you have any recipes inspired from japanese food?

    I like curry and mixing spices in not-so- sensitive way.
    love to try this one too!

  2. Hi Rachel ! I’m Anoushka from India ! I also follow you on Instagram and you like my comments @anou_amu_ (which is me) . I really love all of you’re episodes on TLC!!🌼😀❤🌸 you’re little kitchen in Paris is amazingg! It adds bling to everything. You and you’re dishes are very beautiful!❤🤗 you are the culinary master I must say!! Always be the same – inspiring, beautiful and a great chef!

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