Mung Dal With Black Mustard Seeds

08.11.2008 | Author: Cook | Posted in Vegetarian
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Mung Dal With Black Mustard Seeds


Servings: 4
Ingredients: 

  • 1 c  Yellow split mung beans
    • 

  • 1/4 ts Turmeric
    • 

  • 1/2 ts Grated fresh ginger
    • 

  • 1 ts Salt
    • 

  • 2 ts Lemon juice
    • 

  • 3 tb Ghee
    • 

  • 1/2 ts Black mustard seeds
    • 

  • 1 ea Green chilies, seeded and
    • 

  • -- shredded OR
    • 

  • -- 1/4 ts black pepper
    • 

  • 2 tb Chopped coriander leaves
    •

Wash mung beans. Place with turmeric and ginger in a large pot. Add 4 cups
water and bring to a boil, stirring often. Reduce heat to medium and simmer,
partially covered, for 30 minutes. Turn off heat and beat with a wire
whisk. When ready to serve, heat puree till piping hot. Stir in the
lemon juice and salt.

Heat ghee over a high heat in small frying pan. When very hot, carefully
add the mustard seeds and fry till they start to turn grey. When they stop
sputtering, add the chili. Stir rapidly for a monent and then turn off the
heat. Pour over the puree and fold in the chopped coriander.

This dal is excellent with almost every vegetable.

Julie Sahni, ‘Classic Indian Cooking’

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