Moong Masoor di Dhal
Red lentil and split mung lentil dhal
This is a traditional dish, so much so it makes me feel very nostalgic. When my mum was growing up in India they would cook outdoors on an open fire. After the meal, and as the fire was burning out, the poor unloved aubergine would be buried into the cooling embers, and then left overnight. This 'earth mother' cooking style allowed the aubergines to soften and take on an amazing smokiness. My mother used a number of methods (not all of which would have been passed by health and safety) to replicate this flavour. This one here is probably the simplest, but you can try them on your barbecue as well.
I like this as a side dish with roti or dosa, but I have also been known to serve it as a pate for the odd posh dinner party as well. Add a splash of coconut milk to completely change the balance of this dish giving a slight sweetness and creamy consistency - I'm getting hungry!
|Typical values*||per Serving|
|of which saturates (g)||1|
|of which sugars (g)||6|