Moong Dhal – the Cure


Work is full of sick people, and it doesn’t help that because our heating system is old and dodgy the entire office is kept at a standard temperature more usually associated with tropical islands, dusky maidens in grass skirts and strategically-placed half-coconut shells etc etc.

I’m nursing an eyelid cyst along with everything else, and began to get serious cravings for spinach and dark leaved vegetables last week.  Figuring that my body knows what it needs, I indulged it with spinach frittata / sweetheart cabbage & brie bake / red lentil & spinach curry, but apparently this wasn’t enough to stave off illness, as I woke this morning with a sore throat and headache.

Phoned in sick and slept through till 1pm.  Ate the last of the spinach frittata. Found some whisky at the back of the drinks cabinet and had a hot toddy with honey*.  Then fired up this creamy moong lentil dhal, which apparently is a popular recipe with the convalescent and sick in India….

Original here:


*if you’re going to be ill you might as well enjoy it…

Moong Dhal


Cup of moong dhal (split mung lentils)
Two large shallots, chopped finely
Two cloves garlic, chopped finely
6 cherry tomatoes, chopped finely
Tomato puree
Ginger, chilli powder, turmeric
Butter (or groundnut oil)
Salt, cumin, garlic, garam masala, asafoetida


Heat water in a wok or pan.  Add the moong dhal, garlic, shallots, puree, tomatoes, ginger, chilli and turmeric.

Simmer , partially coverd, till lentils soft (around an hour).

In a small pan, fry the butter or oil.  Add the cumin, garlic, chilli.

Turn off the heat and add the garam masala, and asafoetida.

Mix, then add to the dhal.

Stir for a few minutes, then serve with rice, naans, or whatever else it is the hell you have to hand…



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