This is a recipe that Ruby gave me. It is very, very more-ish. It’s like a cross between a soup and a stew and is vegetarian. I have only altered it slightly to take advantage that the split Moong dhal is sold in 500g packages. This alteration uses half a 500g bag.
250g moong dhal (washed well in a fine sieve until no more colour comes off)
1 teaspoon salt
2 onions, chopped
1 ½ litres water
60 ml oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
4 cloves garlic, chopped
1 teaspoon fresh root ginger, very finely chopped
180ml chopped tomatoes (I use tinned)
2 teaspoons turmeric
2 teaspoons garam masala
2 teaspoons chilli powder (I use ground cayenne)
Place washed dhal, salt, onions and water in a large saucepan and bring to the boil. Lower heat and simmer for 30 minutes, stirring every 5 minutes or so to prevent sticking.
Meanwhile, as the dhal cooks, heat the oil in a frying pan. Add the cumin, mustard seeds and garlic. Cook, stirring constantly for two minutes or until the garlic turns opaque. Add the tomatoes, turmeric, garam masala and chilli powder/cayenne. Cook for an additional two minutes or so. Add to the moong dhal when it is finished simmering and stir in well. Allow to cook for an additional five minutes.