I once had an Australian flatmate, he rarely cooked, but he had a very nice small cookbook “The Higher Taste” with Hare Krishna recipes. When he left the apartment he forgot the book and I didn’t notice until he was already back in Australia. so I decided that I will try some recipes, starting with this excellent Jaipur-style mung dhal.
Even though I visited Jaipur – I was very sick and only ate Pizza. I couldn’t imagine eating spicy Indian food! but this Mung Dhal was very tasty, so now I regret not trying the vegetarian Jaipur food. (I did, however, buy a lot of shawls and beautiful presents in Jaipur 🙂 )
Dhal is a thick lentil soup that is usually served with rice and vegetables. the thickness of dhal changes – in Nepal it is a soup while in India it is more similar to a thick sauce. in both cases, it’s delicious and nutritious. if you want your dhal to be thicker – just cook it a bit longer.
I made a small Indian meal with this Dhal, divine vegan Malai kofta, papadum and Mango chutney. I felt like I was back in India! minus the stomach aches…