Moong Masoor di Dhal
Red lentil and split mung lentil dhal
There are a few things that I've inherited from my mum and one of those is to never waste food (I imagine yours said the same!). For example, my mum would use the whole of the aubergine, including the stalk end which she would cook as part of the dish. She would then search through the pot and pull out the stalks and eat them herself. Even now I'm not sure if that was her being a martyr so we would all have more to share or whether it was her being selfish and saving the best bit of the aubergine curry for herself. Either way, I've inherited her 'use it all' cooking style and now save the stalks for myself. You try it!
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.
|Typical values*||per Serving|
|of which saturates (g)||0.1|
|of which sugars (g)||2.2|