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DAHLS

Sweetcorn kadhi Moong dahl

THIS FAMILY FAVOURITE OF MINE MAKES A SCRUMPTIOUS EVENING MEAL
IN HINDU CULTURE MONDAY IS DEDICATED TO LORD SHIVA AND
Preparation time: 10 minutes 1 tsp fresh crushed green chillies MOONG IS MADE AS AN OFFERING. MANY HINDUS FAST ON MONDAYS
Cooking time: 15 minutes 1 tsp salt AND THIS DAHL IS ON THE MENU ON THE DAY
Serves 3-4 1 tsp freshly crushed garlic
A few curry leaves
You will need: Citric acid (optional) Preparation time: 20 minutes ½ tsp mustard seeds
Cooking time: 25 minutes
Freshly chopped coriander to garnish
A few curry leaves
2 whole kernels of sweetcorn A pinch of sugar to taste Serves 2-4 1 tsp fresh crushed garlic
or 3-4 pieces of frozen corn on cob 2 tomatoes liquidised
2 tbsp cooking oil or ghee For the tadka: 1 tsp salt
2 tbsp gram flour 1 tsp cumin seeds You will need: ½ tsp turmeric powder
1 cup plain yoghurt 1 tbsp cooking oil or ghee 1 cup moong 1 whole dried red chilli (optional)
2 tbsp toor dahl Freshly chopped coriander to garnish
1 tbsp cooking oil
Method
1 Cut the cobs into bite-size pieces, wash and boil until cooked.
Method
2 Heat the oil in a pan, add the gram flour and stir continuously until the flour starts to turn brown. 1 Mix together the moong and the toor dahl. Wash and soak for 10 minutes.

3 Take off the heat. Using an electric blender or whisk mix the yoghurt, chillies, salt, garlic, curry 2 Drain and cook the dahl in 1 cup water in a pressure cooker, with a pinch of salt for 20 minutes.
leaves, and coriander. Taste, if it’s too sour, add a pinch of sugar. If it’s not sour enough, add citric acid. Alternatively, boil it in a pot until it goes soft and mushy. This may take up to an hour.

4 Pour this blended mixture over the brown gram flour, again, mixing continuously. 3 Heat the oil in a pot and add the mustard seeds, curry leaves and garlic. When the seeds start to
pop add the tomatoes, salt, chilli, turmeric and the whole dried red chilli. Cook gently until blended.
5 Boil the mixture to an even consistency stirring all the time. Add the boiled corn cobs. Bring this to
boil so that it thickens. 4 Add the cooked moong and bring it to boil. Taste and adjust.

6 For the tadka, roast cumin seeds until they blacken. Take off heat and add the oil or ghee. Add this 5 Garnish with chopped coriander and serve hot with rotis or boiled rice.
oil to the yoghurt and sweetcorn mixture. Stir and allow to boil.

7 Garnish with chopped coriander and serve it hot with rice.

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