Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Munyew’s Dal

By , from the Culinate Kitchen collection
Total Time 2 hours

Introduction

This recipe comes from a friend in Singapore. With a bowl of rice, this dal makes a meal in and of itself. More mild than spicy, even the kids like it.

Ingredients

1 cup yellow split peas or moong dal (split mung beans)
1 yellow onion, chopped
6 garlic cloves, finely chopped
1 thumb-size portion of fresh ginger, peeled and chopped
~ Canola or vegetable oil
tsp. ground cumin
1 tsp. ground coriander
1 tsp. curry powder
1 tsp. turmeric
1 large potato, peeled and cut into ½-inch chunks
2 sweet potatoes, peeled and cut into ½-inch chunks
2 carrots, peeled and cut into ¼-inch pieces
~ Salt or soy sauce
~ Sugar (optional)

Steps

  1. In a large pot, bring 2 cups water to a boil. Add the split peas and cook until they begin to soften and break down, about 15 to 30 minutes.
  2. While the split peas are cooking, coat the bottom of a large sauté pan with oil and sauté the onions over medium heat. Cook, stirring often, until the onions begin to soften and turn brown on the edges. Add garlic and ginger and cook, stirring, for 1 minute. Add the ground spices and stir, then add the chopped vegetables and cook for several minutes.
  3. Once the split peas begin to break down, add the sautéed vegetables and 1 cup water. Cook over medium-low heat for about an hour, until the vegetables and split peas are cooked through and the flavors have melded. Add additional water if the dal becomes too thick and begins to stick to the bottom of the pan.
  4. Season to taste with salt or soy sauce, adding a little sugar if necessary to balance the flavors.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice