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"

Related recipes