Ingredients:

  • 1 cup mung dal (yellow split mung beans) (200g)
  • 4 cups water (960ml)
  • 1 tablespoon vegetable oil (15ml)
  • 1 teaspoon cumin seeds (5g)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 medium tomatoes, chopped
  • ½ teaspoon turmeric powder (2g)
  • 1 teaspoon garam masala (5g)
  • Salt, to taste
  • 1 pound large prawns, peeled and deveined (450g)
  • 1 tablespoon lemon juice (15ml)
  • ¼ teaspoon red chili powder (optional) (1g)
  • Fresh cilantro, chopped
  • Lime wedges (for serving)

Instructions:

  1. Thoroughly wash the mung dal under cold water until the water runs clear.
  2. In a medium pot, combine mung dal and water. Bring to a boil, then reduce heat and simmer for about 15 minutes until tender.
  3. In a skillet, heat oil over medium heat. Add cumin seeds and sauté until fragrant.
  4. Stir in onions; cook until golden brown. Add garlic and ginger, and cook for 1 minute.
  5. Add chopped tomatoes, turmeric, and salt; cook until tomatoes soften. Mix in garam masala and continue cooking for a couple of minutes.
  6. Stir in cleaned prawns and lemon juice; cook until prawns are pink and opaque (about 3-4 minutes). Adjust seasoning to taste.
  7. Mix the prepared mung dal with the prawn mixture in the skillet. Garnish with fresh cilantro and serve with lime wedges.