Name: Mung Dal with Black Mustard Seeds
Ingredients: 1 c Yellow split mung beans; 1/4 ts Turmeric; 1/2 ts Grated fresh ginger; 1 ts Salt; 2 ts Lemon juice; 3 tb Ghee; 1/2 ts Black mustard seeds; 1 Green chilies, seeded & shredded OR 1/4 ts black pepper; 2 tb Chopped coriander leaves

A heavy wagon was being dragged along a country lane by a team of oxen. The axles groaned and creaked terribly, when the oxen turning around thus addressed the wheels, “Hey there, why do you make so much noise? We bear all the labor, and we – not you – ought to cry out!” Those complain first in our churches who have the least to do. The gift of grumbling is largely dispensed among those who have no other talents, or who keep what they have wrapped up in a napkin.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Ethnic, Vegetarian	4	Servings

INGREDIENTS

1	c	Yellow split mung beans
1/4	ts	Turmeric
1/2	ts	Grated fresh ginger
1	ts	Salt
2	ts	Lemon juice
3	tb	Ghee
1/2	ts	Black mustard seeds
1		Green chilies, seeded & shredded OR 1/4 ts black pepper
2	tb	Chopped coriander leaves

INSTRUCTIONS

Wash mung beans.  Place with turmeric & ginger in a large pot. Add 4 cups
water & bring to a boil, stirring often. Reduce heat to medium & simmer,
partially covered, for 30 minutes.  Turn off heat & beat with a wire whisk.
When ready to serve, heat puree till piping hot. Stir in the lemon juice &
salt.
Heat ghee over a high heat in small frying pan.  When very hot, carefully
add the mustard seeds & fry till they start to turn grey. When they stop
sputtering, add the chili. Stir rapidly for a monent & then turn off the
heat.  Pour over the puree & fold in the chopped coriander.
This dal is excellent with almost every vegetable.
Julie Sahni, "Classic Indian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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