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