Dal from mung beans with tomatoes
4 servings
75 minutes
Dal is a soulful Indian dish infused with the aromas of spices and warming simplicity. Mung beans, one of the oldest legumes, are known for their tender creamy texture and mild sweetness. In this recipe, they meet a spicy duet of ginger and chili that adds zest, while turmeric contributes a sunny hue and health benefits. Sautéed onions and garlic combined with cumin reveal a richness of flavors, while tomatoes add a light tanginess and freshness. Lemon juice completes the composition with an exquisite citrus note. Dal can be served as a standalone dish or with soft naan bread, turning it into a cozy and nourishing delight.
1
Rinse and soak the mung beans in 1 liter of water for 8 hours.
- Mung peas: 130 g
- Ginger root: 1 piece
2
Without draining the water, bring the mung beans to a boil and cook until the first signs of softening, about 40 minutes.
3
Peel the ginger (about 5 cm), remove seeds and membranes from the chili pepper. Cut the ginger and chili into thin strips and add to the soup along with turmeric. Cook for another 10 minutes.
- Green chili pepper: 1 piece
- Ginger root: 1 piece
- Turmeric: 0.8 teaspoon
4
Slice the onion into half rings and chop the garlic. Heat oil in a pan over medium heat and sauté the onion and half of the chopped garlic for 5-7 minutes. Add cumin and fry for another minute until the seeds change color.
- Onion: 1 piece
- Garlic: 5 clove
- Vegetable oil: 2 tablespoons
- Cumin (zira): 1 teaspoon
5
Cut the large tomato into medium cubes.
- Tomatoes: 1 piece
6
Add fried onion and garlic, tomato, salt, sugar, and the remaining garlic to the soup. Cook for another minute.
- Onion: 1 piece
- Garlic: 5 clove
- Tomatoes: 1 piece
- Salt: to taste
- Sugar: 0.5 tablespoon
7
Serve drizzled with lemon juice and garnished with lemon slices.
- Lemon juice: 2 tablespoons
- Lemon: 0.5 piece