- 1 cup moung (you could also use brown lentils)
- 2 chillies
- 1 heaped tsp dhanya powder
- 1 heaped tsp jeera powder
- mustard seeds
- 2 cloves garlic
- 1 tin tomatoes
- 4-5 Tbsp cocunut powder
Ideally soak the moung overnight, but often I decide at the last minute to make this dish, it just takes longer to boil. Add 2 chillies to the water and boil. You may need to keep adding water until it is nice and mushy. You will see in the picture how it should look like troll mud.
While the moung is boiling, heat some mustard seeds in some oil until they fizzle and pop. If they don’t pop they are not very fresh and taste rather horrible if you ask me. When they have popped, add the garlic and the spices and brown shortly. Add the tin of tomatoes and let the flavours reduce together while the tomatoes disintegrate a little.
Once the moung is suitable marshy, add the tomato mixture and cook together. Add a bunch of the coconut powder and allow to cook together a little longer. The coconut powder is imported I am afraid, but I have a weakness for the coconutty deliciousness. Its also useful to have around to flavour food that doesn’t quite require an entire tin of coconut milk or cream. You can find it at Gorima’s in Durban for about 10 bucks. This is also where I get my moung.