Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the beans
Rice
Dal
Simmer until cooked
How it's done
To soak the beans
Soak the mung beans in cold water for approx. 4 hrs. or overnight.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well.
Dal
Heat the ghee in a wide pan. Briefly sauté the ginger and all the other ingredients up to and including the salt. Add the carrots, continue to cook for approx. 2 mins. Drain the soaked mung beans, add along with the rice. Pour in the stock, bring to the boil. Turn down the heat, reduce for approx. 20 mins., stirring occasionally.
Simmer until cooked
Pour in the coconut milk, simmer for approx. 5 mins. Plate up the dal, top with the yoghurt and coriander, sprinkle with the mustard seeds.
| Note: | Instead of ghee, you can also use coconut oil or butter. |
|---|---|
| Tip: | Depending on the season, you can replace half of the carrots with courgettes. |
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