Pan Living - Recipes

Liz, our resident recipe expert, has been a busy bee rustling up the first of our recipes for you to try.  Why not have a go at making it and let us know what you think via the Pan forums.

(In theory, if you are logged in, you should be able to click on the Pan item code shown in the recipe to add it to your order book...if it doesn't work, let us know)

Liz's vegan cookery blog, "Cooking the Vegan Books," has lots more scrummy recipes - click here to visit it.

Bengali Moong Dhall (27th January 2009)

This is a great basic dhall recipe. Try it once as it is, then play around by adding garlic, ginger, chopped tomatoes, spinach…  Don’t worry if you don’t like coconut – it doesn’t taste at all coconutty.

Serve it with plain brown rice and vegetables, or Indian bread. 

6 oz split washed moong dhall (PU179)
2 bay leaves
1 tablespoon groundnut oil
2 1/2 tablespoon dessicated coconut (NU071)
1 teaspoon ground turmeric
3 whole chillies (green)
1 teaspoon salt
3 tablespoon chopped fresh coriander
1 teaspoon ground cumin
1 1/2 tablespoon groundnut oil
1 teaspoon cumin seeds
1 tsp mustard seeds

Pick over the dhall removing the odd stone etc. Put into solid saucepan and heat dry over moderate heat, stirring ALL THE TIME. After about 5 minutes or so, the dhall will be smelling cooked and become well speckled with brown. Immediately, take pan to the sink, and pour in cold water to cover (It will splutter a lot!). Swirl around vigorously and tip out washing water. Add more water and repeat the washing process till the water runs away clear.

Now add enough water to cover by 1 to 1 1/2in. (2.5 to 4 cms). Bring to boil, add 1 Tbs oil, turmeric, ground cumin and bay. Turn down to low, cover and boil slowly. After about 10 to 15 mins the dhall should be parcooked - the grains are beginning to break up at the edges.

Add the coconut, the chillies (just as they are) and the chopped fresh coriander. Continue to boil slowly, adding a little more water if needed. MAKE SURE that the dhall doesn't stick at the bottom. When cooked, add salt. Now heat oil in small pan. When very hot, add cumin and mustard seeds. As soon as it begins to pop, pour into the dhall, stir and simmer a couple of minutes.

4 servings