Sunday, August 28, 2011

Mung Bean Dal

This is a nice dal recipe, very versatile. I used regular mung beans that I put in the pressure cooker for one minute, then turned the heat off and let sit for 10 or so minutes. Then I let the pressure off and cooked the beans as in the recipe.I used one whole LPO hot pepper (fresh).

1 1/2 C red or brown lentils, yellow or green spilt peas, or split, hulled mung beans
4 C water
2 dried chiles, whole
1/4 t turmeric
1/2 t salt

2 T ghee
1/2 t cumin seeds
1 C chopped onions
1 t grated peeled fresh ginger root
1 T fresh lemon juice
1/2-1 t garam masala
1 C chopped tomatoes

Cook the lentils, peas or beans, until tender with the water chiles, turmeric, and salt.
When the lentils/peas/beans are almost cooked, heat the ghee or oil in a small pan, add the cumin seeds, and cook for 10-15 seconds. Stir in the onions and ginger and cook until onions begin to brown, about 5-10 minutes.Then add the tomatoes and cook for another 5 minutes.
When the lentils/peas/beans are tender, remove and discard the hot peppers. Stir in the onion mixture, lemon juice, garam masala, and salt to taste. Serve, passing additional garam masala to sprinkle on top if desired.
**Not a great photo, but delicious dal.

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