|This needs to be served with something colourful as it doesn't have much colour of its own!|
250g (dry weight) whole green mung beans
1 litre of water
3 tabs desiccated coconut
2 tsps ground cardamom
1/2 tsp hing
1 tab peanut oil
1 tab grated fresh ginger
1 minced small red chilli (optional)
seasalt and black pepper to taste
- Cook the mung beans in the water until very soft and mushy. I used a pressure cooker for speed. Mung beans do not need pre-soaking. (Another reason why they're a favourite of mine!)
- Stir in the coconut, salt and pepper.
- In a small pan, make the chaunce: heat the peanut oil and lightly fry the ginger (and the chilli if using). Remove from the heat and stir in the hing and the cardamom.
- Add to the dal and adjust salt and pepper if necessary. Voila! So quick and easy...