Fried Moong Dal is a dish of of fried and salted mung bean lentils, reminiscent of the old times when cinemas still sold kacang putih. Make it at home with this simple recipe, the kids will probably enjoy it too.
- 350 g moong dal (mung bean lentils)
- 3 litres of water
- 1½ tsps salt
- 750 ml cooking oil
- 4 cloves of garlic (with skin), lightly smashed
- 4 sprigs of curry leaves (15 g), de-stemmed
- 3 dried chillies, cut into 2 cm pieces
- ¼ tsp ground turmeric
- 1 tsp chat masala
- Pinch of cumin
Wash lentils and soak in water for 20 mins.
Discard water and rinse lentils.
Using a deep pot, bring 3 litres of water to a boil.
Add 1 teaspoon of salt to boiling water and allow it to reach a rolling boil again.
Place lentils in pot. Do not cover. Boil over medium heat for 5 mins. Turn off heat and drain water.
Transfer lentils into large sieve to drain off excess water.
Line basket with piece of cheese cloth. Spread out lentils and allow to air dry for an hour until dry to touch.
Divide lentils into four portions. Fry one portion at a time.
Heat cooking oil until bubbles form when you place frying slice in oil.
Add a clove of garlic and let it deep-fry for one minute.
Add a quarter of lentils and fry for 3½ mins.
Add a sprig of the curry leaves and fry for 15 secs.
Add a quarter of the cut dried chillies and fry for 15 secs.
Use frying sieve to remove cooked lentils, curry leaves and chillies.
Place lentils, curry leaves and chillies on kitchen paper to drain excess oil.
Repeat frying process for remaining lentils, curry leave and chillies.
Once all lentils are cooked, place them on a dish.
Add half teaspoon of salt, ground turmeric, chat masala and cumin.
Mix well and serve.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper