Whole Green Moong Dal with Carrot, Zucchini Salad & Rice

(serves 4)

Ingredients:

Onion Paste:

2 onions, roughly chopped

2 green chillies (more if you like it spicy)

4 garlic cloves, peeled

2 inch piece ginger, skin removed

½ cup water

Seasoning:

6 large tomatoes, blended to a puree

1 tsp cumin seeds

¼ tsp turmeric powder

2 tsp salt

1 tsp chilli powder

2 tsp coriander powder

½ tsp garam masala powder

Dal:

4 cups cooked whole green moong dal

3 cups water

Salad:

1 carrot, grated

1 zucchini, grated

1 handful fresh coriander, roughly chopped

juice of half lemon

To serve:

3 Cups cooked Brown Rice

Method:

Heat a large pot over high heat, add cumin seeds, when the seeds make a popping sound, add the onion paste. Saute for 2 minutes until it translucent in colour. Add the tomato puree, turmeric powder, salt, chilli powder, coriander and cumin and garam masala powders and saute well for 3 or 4 minutes.

Add the 4 cups of cooked whole green moong dal to the saucepan. Add 3 cups of water. Stir well. Reduce the heat to low and simmer for 10 minutes until the dal thickens.

For the salad:

Add the grated carrot, zucchini and coriander leaves to a bowl. Squeeze over the juice of half a lemon and mix well.

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