Gingery Moong Dahl

We eat a lot of dahl because it’s an easy form of protein.  Basically it’s Indian rice and beans.  James is really the dahl cook, so I have to give him most of the credit for this one.

2 T oil

1 onion, chopped

2 garlic cloves, sliced thinly

1 inch fresh ginger, sliced thinly

1 t cumin seed

1 1/2 C moong dahl (a small yellow kind)

3 C water

1 T curry powder

3 cardamom pods

1 t chicken bullion

1 t salt

1/2 whole spicy pepper (We used a red thai pepper)

  1. In the bottom of a pressure cooker, toast the cumin seeds.  Set aside.
  2. Saute the onion and garlic in oil.
  3. Add everything to the pressure cooker (including the toasted cumin seeds).
  4. Cook for 7 minutes.  Serve over rice.

Serves 4


2 responses to “Gingery Moong Dahl

  1. 1 t chicken bullion. Ups! I would go with vegetable bullion if I was really serious with the vegetarian tag.


  2. Really any kind of bullion is fine. I use chicken flavor because vegetable bullion isn’t available here. Plus chicken bullion doesn’t have much actual chicken in it!

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