| 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 |
ts |
Turmeric |
| 1 |
|
Bay leaf |
| 1 |
|
Inch cinnamon stick |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; finely chopped (2 to 3) |
| 1 |
md |
Sized onion; finely chopped |
| 2 |
md |
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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