Yield: 2 Servings
|Fistfuls mung beans
|Vegetables (depending on what you like and how hearty you want it: carrots; cauliflower; peas, lima beans; etc.)
|Optional: garlic or/and ginger paste; chilli powder
|Seasoning: mustard seeds; cumin seeds and slit green chillies in butter or oil
|Garnish: lotsa chopped coriander leaves.
Pressure cook about two fistfuls of mung beans with water adding ¼ tsp turmeric powder to it. (I usually put one fistful for one person if daal is not the main dish in the meal. Otherwise , you might want to add two fistfuls per person. It is probably surprising, but this measuring scheme works for me)
Once cooked, stir the beans till they can no longer be seen separately.
This step is very important. If the beans are nicely cooked, just a stir of the spoon will make a smooth paste. This is the reason why we are pressure cooking the beans. It is not only faster, but also cooks the beans thoroughly. Cooking in a pan is possible, but be prepared to keep stirring for about an hour.
Also, if more water is required, add after the daal has been cooked. For those who have tried this dish, know what consistency they need. For others, daal should be pouring consistency. Add salt.
Separately boil vegetables (depending on what you like and how hearty you want it. carrots, cauliflower peas, lima beans etc) till they are half cooked, along with a little salt. Add vegetables to the daal and cook again on the stove. Add salt if required. May add garlic or/and ginger paste, chilli powder.
Seasoning: Mustard seeds, cumin seeds and slit green chillies in butter or oil. (First add mustard seeds. Wait till they burst, add cumin seeds and green chillies. Do not fry green chillies for too long, as they will lose their flavor) Add to daal at the very end. Garnishing: Lotsa chopped coriander leaves.
Note: To make it fiery, why not add little bit of cayenne pepper powder.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .