Category Archives: Mung Dal/Dhal

Youuu Saaagggggg…!!!

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Had a craving for spinach.  Bought a bag of spinach.  Made a lentil and spinach curry with yogurt (okay enough, but not really worth inclusion in the blog).  Then made chana saag and aloo saag (chickpea & spinach, and potato & spinach), which were worth inclusion.  Plus I have a few green leaves left for my sister’s guinea pigs.  Leafy, iron-rich result all round I feel.

Recipes from http://www.goodtoknow.co.uk/recipes/537962/saag-aloo and from http://www.quickindiancooking.com, which is a frankly lovely and quite hilarious blog.  Go visit.  Go on, shoo.

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Moong Dhal – the Cure

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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:

http://www.vegrecipesofindia.com/moong-dal-tadka/

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

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Mung Dahl pretend you’re high pretend you’re bored pretend you’re anything just to be adored

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Like a lot of vegetarians I cottoned onto lentil dhal pretty early on, in my case via Rose Elliot’s “Cheap & Easy” vegetarian cookbook (see inset photograph of authentically stained and loose-leafed recipe page).  Like most of the recipes in the book it was very much avec-training-wheels cooking, using the ubiquitous red lentil, garlic, onion, chilli, cumin, turmeric and creamed coconut, and ready to go in 30 minutes.  However “Cheap & Easy” did What It Said On The Tin and kept me sustained with economic yet spicy protein for quite a while, before I eventually tired of it and moved onto other styles of cooking.

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Since then I’ve discovered that there is indeed more than one lentil available in the world, and as such I’m going to be trying out a few different types and recipes of Dhal.  First up, mung dahl, comforting and creamy but with an enlivening burn of fresh green chillis.  Original recipe can be found simmering away here….

http://www.theguardian.com/lifeandstyle/2011/jun/02/how-to-cook-perfect-dal

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