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Main course · Bangladeshi

Bhuna Moong Dal with Ghee and Bay Leaf, served with Rice

35 min Serves 4 ~548 kcal/serving ~£4.00 (£1.00/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 250 g split green moong dal
  • 300 g basmati rice
  • 2 tbsp ghee
  • 2 bay leaves
  • 0.5 tsp ground turmeric
  • 2 fresh green chillies
  • 10 g fresh coriander

Nutrition (per serving)

Calories
548 kcal
Protein
20.8 g
Carbohydrate
94.1 g
of which sugars
2.2 g
Fat
8.5 g
of which saturates
4.7 g
Fibre
6.3 g
Salt
0.03 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Dry-roast the split green moong dal in a pan over medium heat for 4-5 minutes, stirring often, until lightly golden and fragrant.

  2. 2

    Add the ground turmeric and 800ml water, bring to the boil and simmer for 20 minutes until soft.

  3. 3

    Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.

  4. 4

    Melt the ghee in a small pan with the bay leaves and fresh green chillies and fry for 1 minute, then stir into the cooked dal.

  5. 5

    Scatter with the fresh coriander and serve with the rice.

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