Whenever I prepare this mung dhal the  smell of sizzling spices teleports me to Hassan’s kitchen  in Madame Mallory and the smell of curry.  It’s irresistible.

mung dhal (basic recipe)

200g mung dhal
double the volume of water
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon rock salt

1 tablespoon ghee
2 teaspoons cumin powder
1 teaspoon Chinese Five Spice powder (cinnamon, clove, star anise, Sichuan peppercorn, fennel seeds)

Soak the mung beans during the night or for a minimum of 4 hours.
Drain and rinse.
Bring the water to boil in a saucepan, add the mung beans, the curry powder and the turmeric. Simmer on medium heat with a lid on. Cook for 25 minutes. Finally stir in the rock salt.
Meanwhile dry fry the cumin and the Chinese Five Spice powder for a minute until fragrant on medium heat. Add the ghee and stir occasionally. (If you like so you may add grated garlic and ginger to the spice/ghee mixture.)
Finally combine the mung beans and the spices. Enjoy !  💛