Moong dal cooked with red split lentils
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Moong dal |
| ½ | cup | Red lentils |
| ½ | teaspoon | Turmeric |
| ¾ | teaspoon | Salt |
| 3 | tablespoons | Vegetable oil |
| 1 | pinch | Asafetida |
| ½ | teaspoon | Cumin seeds, whole |
| 2 | eaches | Garlic cloves, chopped |
| 1 | small | Onion, cut into half rings |
| 1 | small | Tomato, chopped |
| ½ | teaspoon | Corinader, ground |
| ½ | teaspoon | Cumin, ground |
| ¼ | teaspoon | Cayenne |
Directions
Wash dals, drain & put in a heavy pot. Cover with 4 cups water & add turmeric. Bring to a boil, partially cover, reduce heat to low & simmer gently for 1 hour, until soft. Stir in salt.
Heat oil & add asafetida. A few seconds later put in the cumin seeds, quickly followed by the garlic & onion. Stir-fry until the onion is browned. Add tomato & stir until it is soft. Add remaining ingredients. Stir once & add contents to the dal, stir to mix & serve. This dal can be reheated over a lowish flame.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-15-95