The Sunday Table
A generous pot of creamy golden dal with warm, sesame-studded chapatis: comforting, economical and made for passing around the table.
Why it belongs on the Sunday table
Split mung dal cooks down into a naturally creamy, deeply comforting base. A quick tomato tempering brings warmth and colour, while homemade chapatis turn the pot into a complete sharing meal. Both elements reheat beautifully, so Monday lunch is sorted too.
Cook’s note: Add the final splash of water gradually. Dal thickens as it stands, so aim for a loose, spoonable consistency before serving.
The recipe
Golden Mung Dal with Sesame Chapatis
Vegan · Family-style · Good for batch cooking
Ingredients
For the golden dal
- 300g organic mung dal, rinsed well
- 1 tbsp vegetable or olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 20g fresh ginger, grated
- 1 tsp each ground cumin, turmeric and garam masala
- 400g chopped tomatoes
- 1 litre vegetable stock, plus extra if needed
- 1 lemon, juice; coriander and chilli oil to serve
For the sesame chapatis
- 300g chapati flour, plus extra for dusting
- 2 tbsp organic sesame seeds
- ½ tsp fine sea salt
- 190–210ml warm water
Method
- 1Build the flavour baseHeat the oil in a large saucepan over medium heat. Cook the onion with a pinch of salt for 8 minutes until soft. Add the garlic, ginger, cumin, turmeric and garam masala; cook for 1 minute until fragrant.
- 2Simmer the dalStir in the tomatoes, mung dal and stock. Bring to a boil, skim if necessary, then simmer uncovered for 25–30 minutes, stirring regularly, until the dal is tender and creamy. Add a splash of water if it becomes too thick.
- 3Make the chapati doughWhile the dal simmers, mix the flour, sesame seeds and salt. Add 190ml warm water and bring together, adding a little more only if dry. Knead for 5 minutes until smooth, cover and rest for 15 minutes.
- 4Roll and cookDivide the dough into eight balls. Roll each on a lightly floured surface into a thin 18cm circle. Cook in a very hot dry frying pan for 45–60 seconds per side until puffed in places and lightly blistered. Wrap in a clean tea towel to keep soft.
- 5Finish and shareSeason the dal, stir through the lemon juice and loosen to your preferred consistency. Spoon into a wide serving bowl and finish with coriander, toasted sesame seeds and chilli oil. Serve with the warm chapatis.
From our pantry to yours
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Make it your own
Add greens: Stir spinach through the hot dal for the final two minutes.
Make it richer: Finish with coconut milk or yoghurt.
Storage: Refrigerate dal for up to three days or freeze for up to three months. Chapatis freeze well between sheets of baking paper.
Allergen note: Contains wheat and sesame. Product recipes and packing environments can change; always check individual product labels for the latest allergen information.