Mung dal with black mustard seeds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow split mung beans |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Grated fresh ginger |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Lemon juice |
| 3 | tablespoons | Ghee |
| ½ | teaspoon | Black mustard seeds |
| 1 | each | Green chilies, seeded & shredded OR 1/4 ts black pepper |
| 2 | tablespoons | Chopped coriander leaves |
Directions
Wash mung beans. Place with turmeric & ginger in a large pot. Add 4 cups water & bring to a boil, stirring often. Reduce heat to medium & simmer, partially covered, for 30 minutes. Turn off heat & beat with a wire whisk. When ready to serve, heat puree till piping hot.
Stir in the lemon juice & salt. Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds & fry till they start to turn grey.
When they stop sputtering, add the chili. Stir rapidly for a monent & then turn off the heat. Pour over the puree & fold in the chopped coriander.
This dal is excellent with almost every vegetable.
Julie Sahni, "Classic Indian Cooking"