INDIAN feast
Sep 02, 2020
3 minutes
RECIPES, STYLING & PHOTOGRAPHY BY NICO GHIRLANDO
Moradabadi daal
This daal is from Uttar Pradesh, in the north of India, and is a comforting, gentle accompaniment to more strongly flavoured dishes. The turmeric and ginger give a welcome warming boost.
• 250g moong daal• 700ml water• 1 tsp asafoetida (optional)• 1 tsp ground turmeric• 30g butter• 1 tsp cumin powder• 2 tsp mild chilli powder• 1 medium tomato, chopped and deseeded• 2cm ginger, cut into matchsticks• 2 small green chillies, sliced• Sea salt
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