| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Ethnic, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow split mung beans |
| 1/4 |
t |
Turmeric |
| 1/2 |
t |
Grated fresh ginger |
| 1 |
t |
Salt |
| 2 |
t |
Lemon juice |
| 3 |
T |
Ghee |
| 1/2 |
t |
Black mustard seeds |
| 1 |
|
Green chilies, seeded & |
|
|
shredded OR |
|
|
1/4 ts black pepper |
| 2 |
T |
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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