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There has been a packet of mung dal in our cupboard for quite some time now which is really the only reason why we made this lovely dish from Meera Sodha’s East. We’re definitley tempted to buy another packet so we can make it again. Serve with steamed rice.

  • 300g mung dal
  • 250g vine tomatoes, chopped
  • 3 big garlic cloves, crushed
  • 2.5 cm piece of ginger, grated
  • ½ tsp ground turmeric
  • 1 tsp chilli flakes
  • 3 tbsp rapeseed oil
  • 10 fresh curry leaves
  • 1½ tsp salt
  • 1½ tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 long green chilli, very finely chopped
  • a handful of fresh coriander, chopped

Put the mung dal, tomatoes, garlic, ginger, tumeric, chilli flakes, 1 tbsp of oil, 4 curry leaves and 1.25 litres of water into a large saucepan. Put the pan over a medium heat, with the lid ajar, and bring to the boil, then turn down and simmer for 30-40 minutes. Give it a stir now now and again. It’s ready when soft and quite thick, then stir in the salt.

Heat 2 tbsp of the oil in a small frying pan over a medium heat until smoking hot, then add the mustard and cumin seeds, the chilli and the rest of the curry leaves. The leaves should crisp and the seeds start to pop after about a minute, then remove from the heat and pour over the dal. Stir to mix, then sprinkle over the coriander and serve.

(Original recipe from East by Meera Sodha, Fig Tree, 2019.)

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