| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Dozen01 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Mung dal; (split mung beans, |
|
|
; yellow in color) or |
|
|
; 2 1/2 cups cooked |
|
|
; mung dal |
| 4 |
c |
Water |
| 1/2 |
ts |
Turmeric |
| 1 |
|
Bay leaf |
| 1 |
|
Inch cinamon stick |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; finely chopped (2 |
|
|
To 3) |
| 1 |
|
Medium-sized onion; finely chopped |
| 2 |
|
Medium-sized tomatoes; chopped |
INSTRUCTIONS
You will need a medium-sized saucepan, and a large deep skillet or
saucepan.
To cook split mung beans, rinse off with cold water and then place in a
saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring
to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir
in salt. Serve hot, with a stack of chapatis.
To make Dal Fry:
In another large skillet or saucepan, heat the oil over high heat. Toss in
the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and
cook for one minute longer, stirring the entire time. Now pour in the
cooked mung dal and stir (watch out for spattering as the dal first hits
the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at
room temperature, cook until hot. Serve immediately in individual bowls or
in one large bowl.
Yield: approximately 3 cups
Converted by MC_Buster.
NOTES : This easy dish is very quick to make and a welcome accompaniment
for flatbreads. Dal (split mung beans) is quickly cooked with a little
turmeric, cinnamon, and bay leaf to make a satisfying soupy stew. It can
also be served as a dal fry, fried with a little garlic, onion, and tomato.
Either way, it should come to the table piping hot, an ideal companion for
fresh chapatis.
Recipe by: BAKERS' DOZEN SHOW #BD1A27
Converted by MM_Buster v2.0l.
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