Yield: 4 Servings
|1 cup||Yellow split mung beans|
|2 eaches||Green chiles|
|2 teaspoons||Cumin, ground|
|2 teaspoons||Coriander, ground|
|1½ tablespoon||Vegetable oil|
|1 each||Bay leaf|
|½ teaspoon||Kalonji seeds|
|3 tablespoons||Ginger, minced|
|1 teaspoon||Green chile, seeded & minced|
|¼ teaspoon||Garam masala|
|2 tablespoons||Lemon -=OR=- lime juice|
|\N \N||Ghee, optional|
|\N \N||Green chile, slivered, for garnish|
Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes.
The dal will acquire a lighter colour & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired.
Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm.
Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"