Season: all
Ingredients – Serves 4
250 g mung dal – yellow lentils
1 onion
1 clove garlic
1 litre of water (or vegetable broth)
1 tablespoon of ghee (clarified butter)
2 teaspoons of grated fresh ginger
1 teaspoon of asafoetida purified with ghee
1 teaspoon of turmeric
1 teaspoon of black mustard
1 teaspoon of Appeto Virya®
rock salt to taste
Method
Finely chop the onion and garlic and add to the pan to simmer with a little water. After washing the Mung dal add to the onion mix and pour in all the other spices, stirring with a wooden spoon, and finally add the water. When cooked, add salt and ghee. If you want, you can whisk it all together so you will get a soft and flavourful cream.
