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Fair Trade Ethical Living - How to make Masoor (Red Split Lentils) and Moong (Yellow Lentils) ki Daal, Recipe Mrs Meshar Mumtaz Bano

Fair Trade Ethical Living - How to make Masoor (Red Split Lentils) and Moong (Yellow Lentils) ki Daal, Recipe Mrs Meshar Mumtaz Bano

 

Fair Trade Ethical Living

How to make Masoor (red split lentils)

and Moong (yellow lentils) ki Daal

Serves 4

 

 Helen Barlow Scott and Sabeena Ahmed, Dubai, UAE

As requested by my Creative Director Helen Barlow Scott

 

Fair Trade Ethical Living - How to cook Masoor (Red Split Lentils) and Moong (Yellow Daal) ki Daal by Sabeena Ahmed, Recipe loving cooked by my late mother Mrs Meshar Mumtaz Bano

This daal recipe was lovingly cooked my my late mother

Mrs Meshar Mumtaz Bano

 

 

Ingredients

Red Split Lentils (Masoor Daal) Fairtrade or Organic if possible,

Yellow Lentils (Moong Daal) Fairtrade or Organic if possible,

Garlic, Crushed Red Chilies, Green Chilies, Red Chili Powder,

Tumeric Powder, Salt, One Small Onion, Coriander, Water and

Butter or a Vegan/Dairy free alternative

 

Method

Apologies in advance, my beloved Amee (MUM) never measured anything, she cooked everything with her heart and soul.

Measure equal quantities of Masoor and Moong Daal

I used a third of a cup.

Peel and finely chop 5 to 6 cloves of garlic.

Measure a half tsp of crushed red chilies and half a tsp of red chili powder.

Wash the lentils until the water is clear.

Add the lentils, crushed red chilies, red chili powder and garlic to a cooking pan and add water to cover half the cooking pan.

Add salt to taste 

I usually add half a teaspoon of salt but you can always add more later.

Add two whole green chilies for aroma.

Leave to cook on medium heat for approximately 45 minutes to an hour until the lentils are blended.

Keep an eye the water doesn't boil over.

Garnish

Peel one small onion and cut into fine slices and fry in butter and oil

until golden brown.

My beloved mother used to to add zeera (cumin seeds), whole red chilies and finely cut garlic to the onions.

Add coriander and fried onions for garnish.

Its entirely up to you!

Serve hot with plain, zeera rice or roti.

 

 Fair Trade Ethical Living - How to make Masoor and Moong ki Daal, Recipe Mrs Meshar Mumtaz Bano with Sabeena Ahmed

To begin with measure equal quantities of Masoor and Moong Daal

I used a third of a cup.

 

Fair Trade Ethical Living - How to Make Masoor (Split Red Lentils) and Moong (Yellow Lentil) ki Daal with Sabeena Ahmed and The Little Fair Trade Shop

Masoor (Red Split Lentils)

 

Fair Trade Ethical Living - How to Make Masoor (Split Red Lentils) and Moong (Yellow Lentil) ki Daal with Sabeena Ahmed and The Little Fair Trade Shop

 Moong Daal (Yellow Lentils) 

 

Fair Trade Ethical Living - How to Make Masoor (Split Red Lentils) and Moong (Yellow Lentil) ki Daal with Sabeena Ahmed and The Little Fair Trade Shop

Cloves of garlic

 

Fair Trade Ethical Living - How to Make Masoor (Split Red Lentils) and Moong (Yellow Lentil) ki Daal with Sabeena Ahmed and The Little Fair Trade Shop

Crushed Red Chilies

 

Peel and finely chop 5 to 6 cloves of garlic.

Measure a half tsp of crushed red chilies.

Wash the lentils until the water is clear.

Fair Trade Ethical Living - How to make Masoor and Moong Daal, Recipe Mrs Meshar Mumtaz Bano with Sabeena Ahmed

 

Add the lentils, crushed red chilies and chopped garlic to a cooking pan and add water to cover half the cooking pan. 

 Fair Trade Ethical Living - How to Make Masoor (Split Red Lentils) and Moong (Yellow Lentil) ki Daal with Sabeena Ahmed and The Little Fair Trade Shop

Add less than half a teaspoon of tumeric powder and add less than half a teaspoon of red chili powder.

Fair Trade Ethical Living - How to Make Masoor (Split Red Lentils) and Moong (Yellow Lentil) ki Daal with Sabeena Ahmed and The Little Fair Trade Shop

 Add less thank half a tea spoon of red chili powder and

less than half of a tea spoon of tumeric

 

Add salt to taste 

I usually add half a teaspoon of salt but you can always add more later.

Add two whole green chilies for aroma. Don't cut the green chillies just pop them in.

Leave to cook on medium heat for approximately 45 minutes to an hour.

Cook until the lentils are cooked and not separate.

Keep an eye the water doesn't boil over.

Fair Trade Ethical Living - How to Make Masoor (Split Red Lentils) and Moong (Yellow Lentil) ki Daal with Sabeena Ahmed and The Little Fair Trade Shop

 Add salt to taste

 

Fair Trade Ethical Living - How to Make Masoor (Split Red Lentils) and Moong (Yellow Lentil) ki Daal with Sabeena Ahmed and The Little Fair Trade Shop

Easy peasy, delicious cooked Masoor and Moong Daal

 

Garnish or called Baghar or Tadka

Peel one small onion and two cloves of garlic, cut the onion and garlic into fine slices and fry in butter, a vegan or dairy free alternative and or your choice of oil, Fry the onions and garlic until they are caramelised and look golden brown.

Fair Trade Ethical Living - How to make Masoor and Moong Daal, Recipe Mrs Meshar Mumtaz Bano with Sabeena Ahmed

Add enough butter, oil or vegan alternative to cook the baghar/tadka.

I usually mix butter and oil together and cook the baghar on a slow medium heat.

Making sure the onions and garlic don't burn or turn black.

 

Fair Trade Ethical Living - How to make Masoor and Moong Daal, Recipe Mrs Meshar Mumtaz Bano with Sabeena Ahmed

Voila! Here are the caramelised onions, garlic, cumin seeds and whole round red chillies.

Next step. Add the baghar/tadka to the cooked daal.

 

Fair Trade Ethical Living - How to Make Masoor (Split Red Lentils) and Moong (Yellow Lentil) ki Daal with Sabeena Ahmed and The Little Fair Trade Shop

Cooked Daal

 

Fair Trade Ethical Living - How to make Masoor and Moong Daal, Recipe Mrs Meshar Mumtaz Bano with Sabeena Ahmed

Cooked Daal with baghar/tadka

 

Fair Trade Ethical Living - How to Make Masoor and Moong Daal, Recipe Mrs Meshar Mumtaz Bano with Sabeena Ahmed

Add chopped coriander for colour and serve piping hot!

Personally I believe all yummy soul foods should be colourful and pleasing to the eye!

 

Fair Trade Ethical Living - How to Make Masoor and Moong Daal, Recipe Mrs Meshar Mumtaz Bano with Sabeena Ahmed

You can also serve the Masoor and Moong Daal

with carrot pickle as a condiment

 

Fair Trade Ethical Living - How to Make Masoor and Moong Daal, Recipe Mrs Meshar Mumtaz Bano with Sabeena Ahmed

And with Zeera Rice and Yoghurt

 

Fair Trade Ethical Living - How to Make Masoor and Moong Daal, Recipe Mrs Meshar Mumtaz Bano with Sabeena Ahmed

Serve hot with plain Zeera Rice, Roti/Chapatti (Flatbread), yoghurt and pickle.

ENJOY! Please do let me know if you enjoyed eating and cooking this recipe.

Love Sabeena X

I hope to upload more recipe's in memory of my beautiful mother soon.





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