Yield: 4 servings
Measure | 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 |
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