Moong Daal with Dill
A lil welcomed twist to a weekly staple in out house! Just adding a couple different spices or herbs can change up a dish to something fresh new and different! I love dill so much its got such a unique flavor, the herb comes from the fennel bulb, and it has a similar flavor and i loveeeee fennel!
- 1 cup yellow split moong lentil (Ideally soaked overnight or for 4 hours before cooking)
- 3 cups water
- 1 tablespoon vegan butter or coconut oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 10 curry leaves
- 1 tablespoon crushed ginger
- 1/8 teaspoon asafoetida
- 3/8 teaspoons salt
- 1 teaspoon CCF powder
- 1/4 cup fresh dill
- dash of lime
Rinse lentils till the water is clear
Add lentils and water to a deep pot and leave to cook at medium heat for about 20 minutes
While the lentils are cooking, in a small pan heat oil or vegan butter and add cumin and mustard seeds, let them pop and brown. Next, add in ginger curry leaves and asafetida and sautè for a minute.
Once the daal is cooked and creamy add the sautèd spices in along with the remaining ingredients and cook on medium heat for about 5 minutes
squeeze a little lime if ya fancy
♡ Sprinkle some love, Say a prayer of gratitude & serve with joy