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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe in an old Indian Cookbook that was loaned to me by a co-worker many years ago. I have changed the amounts and some of the ingredients to suit our taste, so it is not quite like the original recipe, but our family likes it this way. I serve it sometimes as a side to a traditional meal, but if I feel ambitious, I make it for an all Indian meal that most of our family enjoys. My vegetarian son and DIL eat it as a main meal. You can use any dal, but I prefer the orange color for this dish. This makes a large amount and can be easily halved. Ingredients:
2 cups mung beans (any dal is okay) |
2 cinnamon sticks |
2 bay leaves |
1 teaspoon turmeric |
1 teaspoon curry |
water, to cover plus an extra inch |
2 medium onions, sliced |
4 garlic cloves, sliced |
1 lb canned whole tomatoes, sliced and drained, but with liquid reserved |
1 -2 tablespoon oil |
salt and pepper (optional) |
garlic salt (optional) |
Directions:
1. In a medium size saucepan, bring dal to a boil, and gently boil for 25 minutes, stirring occasionally. Do not add S & P at this time as salt toughens dal. Season to taste after cooking is done.
2. In a large skillet, while dal is cooking, saute' onions, garlic, and tomatoes in oil, till onions are soft and most of the liquid is absorbed.
3. During the last 10 minutes of boiling the dal, add the reserved tomato liquid to it.
4. When dal is cooked and most of the liquid is absorbed, combine the onion mixture with the dal and cook together for another 5 minutes.
5. Your dal is now ready. Season to taste.
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