Moong dahl

Yield: 6 servings

Measure Ingredient
1½ cup Moong beans
2 \N Garlic cloves
2 slices Ginger
1 tablespoon Chopped cilantro
1 tablespoon Tumeric
½ teaspoon Cayenne
1½ teaspoon Salt
1½ teaspoon Lemon juice
3 tablespoons Ghee
1 pinch Asafetida
1 teaspoon Whole cumin seeds
\N \N Lemon or lime wedges

Put beans in large pot, add 5 cups water. Bring to a boil. Remove froth & add garlic, ginger, cilantro, tumeric, cayenne. Simmer for 1½ hours, stirring occasionally.

When beans are soft, add salt & lemon juice.

In a skillet, heat ghee. When hot, add asafetida & cumin. Pour oil over the dahl & serve.

Posted by Mark Satterly in Fidonet Intercook Submitted By KAREN MINTZIAS On 10-30-95

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