Yield: 4 Servings
| Measure | 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 |
| \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"