- 250 g Moong Dahl (dry)
- 1 clove garlic
- 1 Onion halved
- 10 g ginger
- 2 teaspoons tumeric
- 2 teaspoons corriander
- 1 teaspoon cumin
- 2 tablespoons veggie stock paste
- 1 tablespoon Baba's Curry Powder
- 3 cans Ayam coconut milk
- 20 g olive oil
- 3 green chillies, fresh
3h 0minPreparation 2h 10minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
place dry moong beans in Thermoserver make sure the beans are covered by and inch of water and soak for 4 - 5 Hours or a quick soak cover beans with boiling water for 2 hours.
add garlic, ginger, onion and chillies (i dont deseed quite a hot dish but can adjust the amount of chillies to your taste) to bowl chop speed 7 for 3 secs
add spices and oil and cook for 5 mins 100 degrees speed 1
add lentils coconut milk and stock paste
cook 50 minutes 100 degrees mc on
Make sure the moong is soft or if it is too spicy add some more coconut milk or coconut cream and cook for a further 5 minutes 100 degrees
should be nice and creamy I also like to make it the day before to let the spices develop.
I like to make the dahl the day before and let it sit to let the spices develop and heat it up the next day for our indian takeaway night
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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