Bhaja muger dal
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow split mung beans |
| 5 | cups | Water |
| ¼ | teaspoon | Turmeric |
| 2 | eaches | Green chiles |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Cumin, ground |
| 2 | teaspoons | Coriander, ground |
| 1½ | tablespoon | Vegetable oil |
| 1 | each | Bay leaf |
| ½ | teaspoon | Kalonji seeds |
| 3 | tablespoons | Ginger, minced |
| 1 | teaspoon | Green chile, seeded & minced |
| ¼ | teaspoon | Garam masala |
| 2 | tablespoons | Lemon -=OR=- lime juice |
| Ghee, optional | ||
| Green chile, slivered, for garnish | ||
Directions
Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes.
The dal will acquire a lighter colour & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired.
Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm.
Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"