Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Moong dhal

11 September 2006
Moong dhal
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Ingredients (Serves six to eight) 80ml oil 4 dried Kashmiri chillies 4 bay leaves (see panel) 4 black cardamoms 2tsp cumin seeds 4 cloves garlic, finely chopped 250g onion, diced 500g fresh tomato, chopped and seeded 1kg cooked moong beans 1tbs Kashmiri chilli powder 1tbs cumin powder Salt 1tsp sugar 100ml ghee
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Method Heat the oil in a large sauteuse. Fry the chillies. When they start to brown, add the bay leaves, cardamoms and cumin (1). Fry until fragrant, then add the garlic. When it starts to change colour, add the onion (2) and cook out until soft. Add the tomato (3) and cook for another six to eight minutes. Stir the beans into the tomato base (4). Bring to the boil and then turn down the heat to simmer. Stir in the chilli and cumin powders. Season with salt and sugar. Stir in the ghee, taking care to emulsify it with the rest of the sauce. Although the dhal is cooked at this stage, the flavour of the chilli powder can be a little raw. Leave it to stand either on the side of the stove or in a bain-marie for about 45 minutes before serving, to allow the flavours to mingle and soften. Cooking times
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