Mung Dhal Fig & Lemon way

Wonderful orange lentils (Mung Dhal) from India. I cooked them almost everyday when I lived in India, with a variety of spice and flavour combinations. Here is one that is easy to make and has a most delicate flavour thanks to the mustard seeds and a touch of lime.


1- Clean and wash well one cup of Mung Dhal (for three servings). Wash until the water is clear.
2- In a mortar, crush three garlic cloves and about an inch of fresh ginger root.
3- In a large pan, place some olive oil and add the garlic and ginger crushed, a teaspoon of Madras curry, a teaspoon of mustard seeds, a teaspoon of cumin, half a teaspoon of black pepper freshly crushed in a mortar, a tablespoon of brown sugar, the seeds of three cardamon pods and a teaspoon of sea salt.
4- Once the spices start giving their aroma, and the mustard seeds are crackling, add the Dahl and cover with water. Simmer on low fire and add water if it dries. Do not mix too much. It should take about 25 minutes.
5- About 10 minutes before the cooking is done, add the juice of one lime and a generous amount of chopped fresh cilantro.

I served it with white Basmati rice cooked with raisins, and raita (plain yoghurt with fresh mint and cumin).


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