Soak about 200gms of mung dahl in cold water for about an hour, then rinse.
Heat vegetable oil with a little ghee (or butter)
Add 3 sliced onions
3 cloves of garlic
A mixture of diced chillies
1 tablespoon of cardamom and coriander
1 tablespoon of turmeric
3cm of grated ginger
Combine the rinsed dahl
500 mls of vegetable stock
Simmer on low for about an hour and serve with basmarti rice and your choice on Indian condiment.
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