Bhaja muger dal
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Yellow split mung beans |
5 | cups | Water |
¼ | teaspoon | Turmeric |
2 | eaches | Green chiles |
¾ | teaspoon | Salt |
1 | teaspoon | Sugar |
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 |
Ghee, optional | ||
Green chile, slivered, for garnish |
Directions
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"
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