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
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 olive oil or rapeseed oil
1 tin of cherry tomatoes (400g)
100g coconut 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 oil with the chillies (save a little for the garnish), garlic, onion, ginger, mustard seeds, and turmeric. 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 coconut yoghurt, a little coriander and chopped chilli on top.
Photo: Lara Messer.