Moongh Daar – Mung Dhal Curry (Split Green Lentils Curry)

My Recipe

IMG_7692

Moongh Dhar Curry is absolutely delicious eaten as a main course, especially on a blustery cold winter day.  Therefore, recently I have been making it pretty often .  This lentil curry can be eaten with rice or with warm rotis accompanied by a green chilli pickle called Raito.  This will probably the fastest curry you will ever make, perfect for a weeknight!  As long as you’ve made your rotis for the week you are set, I promise.  Out of roti’s for the week?   No problem, spread whole wheat toast (or toast of your choice) with ghee or butter, preferably ghee, then pile on the Moongh Daar and devour!  It’s purely addictive.  Try it out and taste it for yourself, you will not be disappointed 🙂

I guess I should explain a little about the bean itself.  First of all theres are countless ways of spelling so I chose to spell it ‘moongh’, although it’s mostly spelt ‘mung’.  It is a little dried green bean if used whole.  In this recipe I have used split mung beans with the skins removed.  If you prefer, by all means use them whole.  You may have to add a little more water during the cooking process.

Continue reading

Raito – Green Chilli Pickle

1 lb long green Serrano peppers
3 tsp sea salt
3/4 tsp turmeric
6 tbsp skinless mustard seeds (Rai-kuria)
3 large lemons, squeeze out the juice
1/8 cup grapeseed oil

Wash the peppers and dry them with a paper towel really well.  Make sure to discard any spoiled peppers. Continue reading