Bhaja muger dal

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"

Similar recipes