Moong Dal with Cashews
This wonderful recipe from Kolkata has been shared with us by Chetna Makan, from her book Chai, Chaat & Chutney: A Street Food Journey Through India.
"This special lentil dish from Kolkata is prepared in a way that is very different to how I would normally cook moong dal. I had to learn this recipe because I absolutely loved it served in a thali with rice and fried fish when I was visiting the city. Serve this dish hot with rice and Fish Fry (find the recipe in Chai, Chaat & Cutney) or enjoy the dal on its own as a bowl of soup."
- 300g (10½oz) split yellow lentils (moong dal)
- 1.4 litres (2½ pints) water
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 40g (1½oz) cashew nuts
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 2.5cm (1 inch) piece of fresh root
- ginger, finely chopped
- 1 tomato, finely chopped
- 1 small green chilli, finely chopped
- handful of fresh coriander leaves, finely chopped
- Put the lentils into a saucepan with the measured water, salt and turmeric. Bring to a boil, then simmer for about 25–30 minutes, until the lentils are cooked.
- Meanwhile, soak the cashew nuts in a bowl of warm water for 30 minutes.
- Heat the ghee in a frying pan over medium heat. Add the cumin seeds and, when they begin to sizzle, add the ginger.
- Drain the cashews, add them to the ginger and fry for 2 minutes or until the nuts are golden. Add the tomato and chilli and cook for about 2–3 minutes, until they soften.
- Stir in the coriander.
- Tip the contents of the frying pan into the cooked dal and mix well. Serve immediately.