moong dal- mashed lentils/split mung beans

  • this is delish!! started out as a mashed potato substitute for phase one and is now fave comfort food! usually triple the recipe because prep requires some time&work. converted metric measurements so you might have to tweak them a little


    1 cup split mung beans/masoor dal (red lentils-they are quite tiny)
    2 large tomatos, chopped
    2 green chili peppers, diced/chopped
    1 piece fresh ginger approx. 1 inch around, chopped finely
    3 large garlic cloves, chopped finely
    teasp. ground curcuma/turmeric
    salt to taste
    1 tablesp. chopped cilantro
    approx 8 curry leaves
    1 tablesp. olive oil (or other sb-friendly oil)
    garam masala to taste

    1. wash beans/lentils and soak in cold water for 15 minutes
    2. bring 1 liters (1.3 quarts) of water to boil. add beans/lentils, tomatoes, chili peppers, ginger and about 2/3 of the garlic and curcuma. let boil 30 min. Add salt to taste.
    3. remove pot from stove and mash mixture until smooth (or with a few lumps-whichever you prefer )
    4. fold in cilantro and curry leaves and simmer mixture for another 5 minutes
    5. heat oil in pan and fry remaining garlic until goldenbrown then fold into moong dal mixture
    6. finito!! enjoy.
  • Number of servings, please. Maybe four?

    Note: Curcuma is turmeric.
  • thx ruth! i have to watch out for those pesky translating errors. oh and serves four. (sorry!)
  • Moong dal questions

    I bought the red lentils and am prepping to try this recipe.

    I'm not sure what kind of chili peppers to use. Is fresh better? Would dried ones work? or canned?
    Curry leaves-I have a live curry plant. The leaves are very small, like rosemary. Does that work and would I really only use 8? They are very small.