Dr Joy RJ
About the Recipe
This delicious recipe is an anti-inflammatory recipe that is also FODMAP friendly.
Ingredients
1 cup mung dhal (split mung beans)
4 cups water
1 tablespoon garlic-infused olive oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
5 curry leaves
1/2 teaspoon turmeric powder
1 medium tomato, diced
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Fresh cilantro leaves, chopped
1-2 cayenne pepper split in the middle
Preparation
Thoroughly rinse the mung dhal under cold water until the water runs clear.
In a large pot, combine the rinsed mung dhal and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 20-30 minutes, or until the dhal is tender and fully cooked. Stir occasionally and skim off any foam that forms on the surface. You may use a pressure cooker for quick cooking. In fact, we highly recommend this.
In a separate pan, heat the garlic infused olive oil over medium heat. Add the cumin and mustard seeds, curry leaves and chilly and let them sizzle for about 30 seconds until aromatic. Add the turmeric powder stirring quickly to prevent burning.
Add the diced tomato to the pan and cook until it softens, about 3-4 minutes. Add coriander and stir.
Pour the tempered mixture into the cooked dhal pot. Season with salt and black pepper, stirring well to combine all the flavors. Let it simmer for an additional 5 minutes.