Yellow Mung Dahl

A nice change from the usual lentils – Yellow Mung Dahl is a split lentil without its skin. It is easy to cook and filled with vitamins. There are many recipes available and here I made one with mustard seeds and Madras curry. I served it with white Basmati rice and Raita (plain yoghurt with cucumbers, cumin and fresh mint).

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For one cup of Dahl:
1- Clean then wash the lentils thoroughly until the water comes out clear. Let it stand in water for a few hours.

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2- In a large pan place some olive oil and add: one and half teaspoon of mustard seeds crushed, one and half teaspoon of Madras curry, a teaspoon of crushed black pepper, some fresh ginger root crushed according to your taste, and half a stick of cinnamon.
3- When the aroma of the spices comes out, add the Dahl with the water, and more water until covering it. Mix in one tablespoon of brown sugar and some salt.
4- Let it come to a boil and bring to a simmer. Cook 30 to 40 minutes until it is soft. Add water during the cooking if you see it is drying.

Take out the cinnamon stick and sprinkle with fresh mint and fresh coriander when serving. 

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