Mungdal


Rating: 3.86 / 5.00 (7 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

Heat a saucepan and roast the lentils and stir. Until they turn brown. Rinse the lentils a few times and then boil them with the indicated amount of water. Keep skimming off the foam. Reduce the temperature. Add the cumin, tomatoes, turmeric and salt to the saucepan, put the lid halfway on and simmer gently for about 1 hour and 15 minutes until the lentils are soft.

Heat ghee in a small saucepan over medium heat, pour in chili peppers, cumin seeds, bay leaves, cinnamon and cardamom and sizzle for a few seconds.

Add this mixture to the lentils form and stir through. Serve with long-grain rice.

by Diana Thrush

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