Red hot? Or full-flavoured with a little warmth? It depends on your taste buds. Moong dal is ultimate comfort in a bowl. Add in a tumble of cherry tomatoes coupled with some hot red chilies, and it’s the perfect antidote to a chilly February evening. Roll up some roti and scoop in!
Wine pairing
Lean into something not too heavy. This dish is best served with something a little less dry and mildly sweet. Look for a Pinot Grigio or a Gewürztraminer.
Tip
Substitute yellow moong dal with split peas or chana dal. The flavour is slightly different, but the texture will be the same.
Moong Dal with Red Hot Tadka
Ingredients
- 2 Tbsp (30 mL) ghee or sunflower oil, divided
- 1 onion, finely chopped
- 1 Tbsp (15 mL) finely minced peeled ginger
- 3 large garlic cloves, minced
- 3 jalapeño peppers, seeded and minced
- 1 tsp (5 mL) turmeric
- 1/2 tsp (2 mL) garam masala
- 1/8 tsp (0.5 mL) freshly ground black pepper
- 3 cups (750 mL) low-sodium vegetable stock
- 3 cups (750 mL) water
- 1 1/2 cups (350 mL) yellow moong dal, thoroughly rinsed and drained
- 1 cup (250 mL) cherry tomatoes, halved
- 1 tsp (5 mL) cumin seeds
- 4 dried Thai chilies
- 1 tsp (5 mL) chili powder
- 1/3 cup (80 mL) cilantro leaves
- Roti (optional)
Nutrition
Per serving:
- calories248
- protein14g
- fat6g
- saturated fat1g
- trans fat0g
- carbohydrates39g
- sugars7g
- fibre5g
- sodium84mg
Directions
01
In large saucepan, heat 1 Tbsp (15 mL) ghee or oil. Add onion, ginger, and garlic. Sauteu0301 over medium to medium-low heat for 3 minutes, or until soft.
02
Stir in minced jalapenu0303os, turmeric, garam masala, and pepper. Sauteu0301 for a minute or two. Gradually stir in stock and water along with moong dal. Bring to a boil. Cover, reduce heat to low, and simmer for 25 to 30 minutes. Stir in tomatoes near the end of cooking and heat through.
03
To make tadka, in small saucepan, heat remaining ghee or oil over medium heat. Add cumin seeds and Thai chilies. Sauteu0301 until cumin seeds begin to pop. Remove from heat and set aside.
04
When dal is cooked, drizzle tadka overtop along with chili powder and swirl in. Serve with cilantro and roti for dipping, if desired.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
