| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | c | Mung dal, split mung beans |
| yellow in color -or- | ||
| 2 1/2 | c | Cooked mung dal |
| 4 | c | Water |
| 1/2 | t | Turmeric |
| 1 | Bay leaf | |
| 1 | Inch cinnamon stick | |
| 1/2 | t | Salt |
| 1 | T | Vegetable oil |
| 2 | Cloves garlic, finely | |
| chopped 2 to 3 | ||
| 1 | Sized onion, finely chopped | |
| 2 | 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. Recipe By : BAKERS' DOZEN (ALFORD AND DUGUID) SHOW #BD1A27 Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 20:33:58 -0600 From: Jackie Bordelon <jbord@PREMIER.NET> 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 Adal 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.
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