Green or Yellow Mung Daal
Ingredients:
Whole green or Yellow mung lentils 1 cup, cooked per directions
Ghee 1 tbs
Curry leaves 6-7
Green chilis 2-3 whole
Ginger 1 tsp grated
Garlic 2 cloves chopped
Onion 1 medium, chopped
Tomato 1 medium, chopped
Lemon Juice of ½
Cilantro for garnish, salt to taste
Dry Spices:
Asafetida (hing) pinch, mustard seeds 1 tsp, cumin seeds 1 tsp
Turmeric ½ tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Salt to taste
1) To cook mung lentils:
Wash and rinse the lentils until water is clear. Soak the lentils for about 20 mins. Now add 3 cups of water to 1 cup of lentils and let it boil. Reduce the heat to medium and let it cook for about 20 minutes until the lentils are soft. Stir occasionally and add a little water if it starts to look dry. This should yield about 3 cups of cooked lentils.
2) To make the daal
Heat ghee in a deep saucepan. Add ghee and the mustard / cumin seeds plus the hing. Let the mustard seeds crackle. Add the curry leaves, ginger, garlic and green chilis. Let it sauté for a minute or so and add the chopped onions. Let the onions cook to a light brown and the aromatics infuse the oil. At this time add the boiled lentils and give it a good stir. Add salt and a little water to get your consistency to the daal. Let it boil for about 10 mins stirring occasionally. Just before serving add chopped tomatoes and chopped cilantro along with lemon juice. Bring to a boil and put off the heat, Check for salt and garnish with cilantro. Serve it hot with Cumin rice.
Cumin Rice Recipe:
Wash and rinse 1 cup basmati rice until water is clear. Add 1 1/2 cups water to the pot and let it boil. Reduce the heat to low and let the rice cook for 18 mins.
Heat 1 tsp ghee with ½ tsp cumin seeds. Once it browns add it to the rice and stir into the cooked rice for an earthy, aromatic flavor
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