Roasted moong dal with mustard greens (Bhaja moong dal) from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (page 198) by Madhur Jaffrey

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Notes about this recipe

  • msbeehaven on June 05, 2023

    I didn't have nigella seeds on hand so made this dal without them. I think they would add interest, and I look forward to trying it again with them; perhaps experimenting with some other spice and aromatic additions too. I used Harukei turnip greens and really liked the addition as I sampled while it cooked, Their flavor was quite diminished after 20 minutes of simmering, so I would add them later next time. I was not confident about what the texture of this dal is supposed to be; following the cooking times in the recipe, I ended up with plumped lentils and a bit of watery liquid. I used a masher just lightly to give it a little body while retaining mostly the same texture. This was a simple recipe, pretty tasty but also felt like it was missing something (besides the nigella seeds). I'll probably experiment with the leftovers.

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