Moong Masoor di Dhal
Red lentil and split mung lentil dhal
- medium
- 77.6KViews:
- 2 aubergines, cut into 3cm lengths
- 2 potatoes, peeled and cut into 3cm lengths
- 2 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, finely sliced
- 200g/½ tin tomatoes
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 tsp turmeric
- 1 chilli, finely chopped
- 1 tsp garam masala
- Handful fresh coriander, chopped
Method
- Heat the oil in a wok or karahi and add 1 tsb of mustard seeds. Once sizzling, add 1 tsp cumin seeds and fry until they become fragrant.
- Then add 1 sliced onion and continue to cook until soft and lightly browned. .
- Reduce the heat a little and add 200 g tomatoes, 1 tsp salt, 1 tsp turmeric, 1 finely chopped chilli and 1 tbsp grated ginger. .
- Cook until the onions and tomatoes melt together to create a thick, aromatic masala paste (5-10 minutes). .
- Add 2 cubed potatoes and stir to coat with the sauce. Reduce the heat cover the pan with the lid and leave to cook for 5 minutes. Add a little drop of water if required. .
- Stir in the 2 cubed aubergines and coat them with the masala. .
- Replace lid and leave to cook for 25-30 minutes stirring occasionally, until cooked through. .
- Once soft and cooked through sprinkle the curry with garam masala and fresh coriander before serving.
Served with
I love to eat aloo bangun as side dish, but it has to always be with roti so you can scoop up all the lovely soft potatoes and aubergine curry sauce. I have also been known to use this as a filling for my lunch time wrap with some crisp salad.
Megan
This dish is so simple and absolutely delicious! My husband usually loathes aubergine, but even he grudgingly admitted that he enjoyed it! I make so many of your recipes and they're always wonderful. I'm going to try making some homemade paneer next.
Thanks,
Megan
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