Moong dal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Moong dal, roasted |
| ½ | cup | Water |
| 1¼ | teaspoon | Salt |
| ¼ | teaspoon | Turmeric |
| 3 | tablespoons | Ghee |
| 1 | pinch | Cumin seeds |
| 2 | smalls | Bay leaves |
| 2 | eaches | Red chiles |
| 2 | mediums | Yellow onions, thinly sliced |
| 1¼ | teaspoon | Ginger, grated |
| 2½ | tablespoon | Raisins |
| ¼ | cup | Coconut, fresh, chopped |
| ¼ | teaspoon | Cardamom, ground |
| ¼ | teaspoon | Garam masala |
| ¼ | teaspoon | Sugar |
| 4 | tablespoons | Cilantro, chopped |
Directions
Wash dal & bring to a boil. Add salt & turmeric, remove any scum that gathers on the surface. Cover & simmer for 20 to 30 minutes, or until tender. (Mark's note: the recipe doesn't say, but I presume that it is calling for split moong beans: whole ones take a whole lot longer to cook than this).
Heat ghee in a large pot & add cumin seeds, bay leaves, chiles, onions & ginger. Fry for 2 minutes, stirring. Add raisins & coconut & mix in the cooked dal. Add the remaining ingredients & simmer over low heat, uncovered, for 15 to 20 minutes. If the resultant dal is too thick, thin it with a little water. It should be conssitency of pea soup.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-09-95