MOONG DAAL WITH DILL
A lil welcomed twist to a weekly staple in out house! Just adding a couple different spices or herbs can change up a dish to something fresh new and different! I love dill so much its got such a unique flavor, the herb comes from the fennel bulb, and it has a similar flavor and i loveeeee fennel!

🥗 I N G R E D I E N T S
1 cup yellow split moong lentil ( Ideally soaked overnight or for 4 hours before cooking)
3 cups water 1 tbsp vegan butter or coconut oil
1 tsp cumin seeds
1/2 tsp mustard seeds
10 curry leaves
1 tbsp crushed ginger
1/8 tsp asafoetida
3/4 tsp salt
1 tsp CCF powder
1/4 cup fresh dill
dash of lime

🌿 T H E M A G I C
Rinse lentils till the water is clear
Add lentils and water to a deep pot and leave to cook at medium heat for about 20 minutes
While the lentils are cooking, in a small pan heat oil or vegan butter and add cumin and mustard seeds, let them pop and brown. Next, add in ginger curry leaves and asafetida and sautè for a minute.
Once the daal is cooked and creamy add the sautèd spices in along with the remaining ingredients and cook on medium heat for about 5 minutes
squeeze a little lime if ya fancy
♡ Sprinkle some love, Say a prayer of gratitude & serve with joy