Tag Archives: vegetarian

Dhaar with Vegetables – (Lentil and Vegetable Curry)

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My Mums Recipe

As a child and well into the years after I got married, I absorbed as much as I could from my maternal grandmother regarding her cooking and recipes.  I  would gaze at her for hours, mesmerized by the effortless way she made ingredients come together.  She would make barfee – a sweet Indian confection similar to fudge, with a balanced sweetness complimented by the creaminess of the ghee – that held it together.  It was never overly sweet.  Her rotis were the best I’ve had and, as a matter of fact, many folk lucky enough to be in her realm would vouch for that too.  A hot ghee smeared roti, perfectly toasted on top to reveal a crispy layer against the pillowy softness of the bottom layer, begged to be eaten with her homemade mango jam.

 

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Dhaar with String Beans and Potatoes

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Moongh Daar – Split Green Lentils Curry

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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.

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