Cumin dal | Daily Mail Online

Turn to this when you’re short on time and need something healthy, delicious and comforting. Moong dal takes very little time to cook and needs only the simplest tempering to make it perfect. I would happily eat this as a bowl of soup but my kids love it with yogurt and chapatti.

SERVES 4

For the lentils

300g moong dal (split mung beans, available from Sainsbury’s)

1.2 litres water

1 tsp salt

½ tsp ground turmeric

For the tadka topping

1 tbsp ghee

1 tsp cumin seeds

2 small green chillies, halved

10 curry leaves

20g fresh coriander leaves, finely chopped

• Put the moong dal, water, salt and turmeric into a deep pan and bring to the boil. Simmer on a low heat for 20 minutes, until the moong dal are soft and mushy.
• In a small pan, melt the ghee and add the cumin seeds. Once they start to sizzle, add the green chillies and curry leaves, then, a few seconds later, the coriander.
• Immediately pour the tadka over the moong dal and serve.
• This will keep in an airtight container in the fridge for 4-5 days. Reheat before serving.