 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A nice refreshing soupy dal that you pour over rice or eat with chapattis. I eat this at least 3-5 days a week. Their are so many different variations on the way you can spice it that it is almost like eating a different meal each time it is spiced differently. Ingredients:
2/3 cup split mung dal, without skins |
6 1/2 cups water |
1 teaspoon turmeric |
2 teaspoons ground coriander (or you can use ground cumin) |
1 1/2 teaspoons shredded fresh gingerroot |
2 medium serrano chilies, finely diced |
2 vine ripened tomatoes, finely diced |
1 1/4 teaspoons salt |
1 teaspoon cumin seeds, and or 1 teaspoon fennel seeds, black or 1 teaspoon yellow mustard seeds, depending on your taste and mood |
butter or ghee |
cilantro (to garnish) |
Directions:
1. Sort, wash and drain mung beans.
2. Combine the mung beans, water, turmeric, chili, ginger, salt, ground cumin or coriander in large saucepan with a tight fitting lid and bring to a boil. Lower the flame to a medium flame and cook for one hour.
3. Add the diced tomatoes to the mix 5 minutes before it is done cooking.
4. Gently fry the remaining spices in butter or ghee until fragrant. Add them to the saucepan and turn off the flame. Let the spices soak into the dal mixture for 5-10 minutes.
5. Stir the dal until it is fluffy and smooth.
6. Serve over rice with the cilantro garnish for added flavor.
|
|