INGREDIENTS

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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