Mung Dall, Broccoli, Courgette & Red Peppers
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Ingredients
- 1 cup Mung Dall (yellow type) (1 cup = 250ml size)
- 750ml hot boiled water
- 6 florets of broccoli, chopped to half size
- Â3/4 medium sized courgette, chopped into medium chunks
- Â1/2 medium sized red pepper, chopped into small chunks
- 3 tsp fresh chopped coriander
- 2 tblsp oil
- 1 Â1/2 tsp salt (more or less depending on personal taste)
- Â1/2 tsp tumeric
- 1 tsp coriander & cumin powder
- (use Â1/2 tsp of each if you don’t have the combined spice)
- Â3/4 tsp mustard seeds
- Â1/2 tsp cumin seeds
- Â1/2 tsp Asafoetida (Hing) powder
Method
- 1.Wash the mung dall using cold water in a sieve
- 2.Add the oil to a pan and heat the oil (full heat)
- 3.Add mustard seeds and fry until they start to pop and crackle.
- 4.Lower heat to medium and add Cumin Seeds and Asafoetida (Hing) powder
- 5.Add mung dall, stir followed by the water and then stir again
- 6.Add salt, tumeric, coriander & cumin powder.
- 7.Stir and taste – it should taste savoury. If not then add a little more salt.
- 8.Increase heat to full and bring to boil
- 9.Reduce heat to medium and cook for 8 minutes, stirring frequently to avoid sticking
- 10. Add the chopped broccoli, courgette, peppers, fresh coriander and stir. Ensure the vegetables become mixed into the water and mung dall.
- 11. Reduce heat to between low-medium.
- 12. Cover the pan with a lid and allow to cook for further 12 mins,
- 13. Check every 3 to 4 minutes. The vegetables should settle within the mung dall and the water should be absorbing into the mung dall.
- (If there’s more than 5 minutes cooking time left and not enough water then add a very small amount of hot water evenly into the pan)
- 14. Once done, turn off heat and allow to settle for a couple of minutes.
Notes
Serve a larger portion on it’s own, or a smaller one with pitta bread and chopped tomatoes or with some rice and the aromatic tomato soup.
About
Type
Timings
- Preparation: 5 minutes
- Cooking: 20 minutes
- Total: 25 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
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