“Dalliances for Dinner,” or “Mung THIS!”

In my pantry today:

  • 1/2 sweet yellow onion
  • 1c uncooked moong dal
  • vegetable ghee
  • garlic paste
  • 2 cans chicken broth
  • 1/3 small can tomato paste
  • 1 tbsp corn starch
  • asafoetida
  • 1c Basmati rice

Put your dal in a pot of hot water and set them to boil for about 30 minutes while you soak your rice. Slice the onion however you like your onions sliced, then cook in ghee over medium heat. Once they begin to brown, add the garlic paste (I used about 1.517 tbsp). Stir. Add a can of chicken broth and turn heat to L. Wait for the dal. In fact, while you’re waiting on that dal, let me fill you in, via this hyperlink, on what dal is (Don’t be embarrassed to click the link; I really didn’t know either until a few months ago).

Dal for dinner with soaking Basmati

Okay, ready? Drain your dal well, and add the tomato paste (it’ll melt better in hot dal). Plop the whole mess into the other mess. Stir. Whisk your cornstarch with the other can of broth, then add to the megamess. Turn the burner up to MH and stir until boiling.

1. The longer this can simmer on the stove, the better it will taste.

2. Don’t forget to cook your rice.

3. A little liquidy for your taste? Well, that means we’ll probably just have to make soup out of the leftovers, won’t we?

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