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

It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.

John MacArthur

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

A Message from our Provider:

“Jesus feels your pain”