RECIPE: MUNG DHAL

I think this is a favourite dhal with all Punjabis in Malaysia. It is also Mr G’s favourite as he reckons this is the most flavoursome of all the dhals he has eaten. I beg to differ…I like all dhals. I think he likes this version because it is spicier than the rest.

Anyway, this is how I make Mung Dhal. I am sure that the version that is made in India is different from how I make this dish. I guess the Malay culinary influences have seeped into my dhal making too! Also, I prefer to use Chinese Celery as the garnish to this dhal. If you can’t find Chinese celery, you can substitute with coriander leaves. You can find Chinese celery most of the time at LAE Asian Grocer in Southlands Shopping Centre Mawson, Canberra.


Ingredients


1.5 cups mung beans* – soaked overnight in 2 litres of water. This will quicken the cooking process
1 tsp turmeric powder*
1 tsp salt*
1.5 litres of water*
5 to 6 dried chillies* – torn into two (optional)
2 red onions – diced
4 cloves garlic – minced
Thumb size ginger – diced
2 sprig curry leaves
2 tbsp Malaysian made meat curry powder e.g. Baba or Nuri Brand or Ayam Curry Powder
2 spring onions and 1 small bunch Chinese Celery/Fresh Coriander – chopped thickly
Oil or Ghee

Method


Wash the beans and put in a pot with * ingredients. Cook until the beans have split/collapsed. You may need to top up your water during this process. When cooked, turn heat to very low and allow to simmer whilst you prepare the ‘tadka’ or spices.


In a separate pan, heat 2 tbsp oil or ghee and add in the curry leaves, followed by the garlic, ginger and onions. Cook until the onions are golden.



Add in the curry powder and 1 cup water and cook until the oil seeps through. Turn off the heat and pour the ‘tadka’ into the dhal.

Mix well, check the salt and add in the celery/coriander leaves and spring onions. Cook for 1 min, lift and serve hot with rice such as CUMIN AND CARROT RICE or breads such as CHAPATTIS, PURIS or ROTI CANAI.