Moong Dal With Millet

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READY IN: 40mins
SERVES: 1
YIELD: 1 bowl
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium pan heat palm oil (can substitute coconut oil or olive oil), then add mustard seeds and cover. ATTENTION: The seeds splutter and might pop into your face, so make sure you cover the pan and wait until the spluttering stops.
  • Add ginger, curry leaves, cumin seeds and moong dal, stir fry for about two minutes, then add the tomato paste, tumeric and salt.
  • Reduce heat, stir well for some seconds, then pour in boiling water, cover again and let simmer for about 10 minutes.
  • Add millet, stir, cover again and let simmer for another 30 minutes.
  • After 15 minutes have a look if the water is absorbed. If It's absorbed, add some more boiling water.
  • After 30 minutes the liquid should be absorbed.
  • Stir in vegetables, heat through and season with pepper to taste.
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