Mums Dall and Rice – Lentil Curry & Rice with Pea and Side Salad

Ingredients:

• I CUP Moth Dall
• 1 CUP Mung Beans
• 1TBS Organic Coldpressed Oil x 2 – (Read my article on Cancer causing Refined Oil)
• 2 medium onion (1 for Dall Chopped finely, 1 for Rice Sliced Finely)
• 2 Fresh Tomatoes
• 2tsp Turmeric (1 in the Pot 1 in the Tadka)
• 1tsp Cumin x 2 ( 1 for Dall, 1 for Rice)
• 2 Cloves Garlic
• 1 Square Inch Fresh Ginger (Approx)
• 2 Green Chilli (1tsp Frozen or Red Chilli)
• 1tsp Black pepper (adding to a dish with Turmeric has many medicinal benefits)
• 2tsp Garam Masala
• 2 or 3 Bay Leaves
• 2 TBS Coriander Stalks finely Chopped
• Half Cup Coriander
• 1 cup Peas
• DideSald:
  • Lettuce
  • Tomato
  • Cucumber
  • Spring Onion

Mums Dall Method

• Wash the Dall.
• Add the Dalls, Boiling Water, Salt, Turmeric, Bay leaves to the Pot. Cover and simmer for 1.5 hours
• Cook the Rice
• Add the Oil to a (pan with a lid) Heat
• Add cumin to the when they pop
• Add the Sliced Onion, cook until browning
• Add the Peas, cook for 3 minutes on a medium heat.
• Add the Drained Rice
• And 2 cups boiling water
• 1 tsp salt
• Cover and leave to simmer on low heat for 10 minutes
• Stir and cook for a further 10 minutes
• Leave covered till Dall is Cooked.
• Check the Dall, it will require more water add to the line that formed in the pan.
• Tarka (“Sauce” for lentils)
• Add 1 TBS Oil, Heat
• Add 1 tsp Cumin seeds, til pop
• Add Chopped coriander stalks fry for 2 minutes
• Add the onions, fry till bowning
• Add ginger, 1 tsp Tumeric, black pepper,Chilli, Garam Masala Fry for 2 minutes
• Add Tomatoes, ad 1 cup of boiling water, Cook for 5 minutes or till tomatoes soften.
• Add to Dall
• Add half a cup to the frying pan, put on a low heat to remove the spice left in the pan, add to the Dall.
• Simmer 30 minutes
• Add coriander

Notes: Dall should be floating not sinking to the bottom, cook for a further 30 minutes, add boiling water to correct consistency.

Serve with:

• Side Salad (lettuce, tomato, cucumber
• Achaar (Pickle)