Arty Parties by Julia Sherman

Author:Julia Sherman
Language: eng
Format: epub
Publisher: Abrams
Published: 2021-10-26T00:00:00+00:00

1. Rinse the moong dal and the rice and set aside.

2. Place the ghee in a large stockpot over medium heat. When the ghee is melted, add the mustard and coriander seeds, stirring constantly until the mustard starts to jump out of the pot. Add the onion and the salt, raise the heat slightly, and sauté for 5 to 7 minutes to brown, adding a splash of water or broth if it starts to dry out or burn.

3. Lower the heat to medium and add the garlic and ginger. Stir to coat with ghee. Add the turmeric, cumin, red pepper flakes, sweet potatoes, and carrot and stir to coat with the spices. Add the broth, tomato, rice, and moong dal. Raise the heat to high and bring the mixture to a boil. Reduce to an active simmer and cook for 1 hour, or until the moong dal has fully broken down and the rice is soft.

4. Add the lemon juice, mustard greens, and cilantro stems. Stir to combine and remove from the heat. To serve, ladle stew into each bowl and top with a dollop of yogurt and a generous pinch of cilantro leaves.

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