top of page

Punjabi Mung Curry

Ingredients:

200g Mung dahl (yellow split peas) 
200g tinned tomatoes
100g onion 
1 clove of garlic    
1cm finely chopped ginger 

Serves: 4​

1 tsp ground coriander
½ tsp chilli powder
1 tbsp olive oil 
Salt to taste

Preparation​

  1. Wash and soak the mung dahl for 1 hour. Then place    them in a saucepan, cover with water and cook until soft (around 30 mins). Set aside.

  2. Chop the onions and fry in the oil until soft. Add the tomatoes and spices and stir until the tomatoes are hot.

  3. ​Add the mung dahl to the tomato and spice mixture and cook on a low heat for 5-10 minutes until heated through.

Source: NUH

bottom of page