Bhaja Muger Dal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Yellow split mung beans,
5 cup: Water,
1/4 tsp: Turmeric,
2 each: Green chiles,
3/4 tsp: Salt,
1 tsp: Sugar,
2 tsp: Cumin, ground
2 tsp: Coriander, ground
1 1/2 tbsp: Vegetable oil,
1 each: Bay leaf,
1/2 tsp: Kalonji seeds,
3 tbsp: Ginger, minced
1 tsp: Green chile, seeded & minced
1/4 tsp: Garam masala,
2 tbsp: Lemon -=OR=- lime juice,
Ghee, optional
Green chile, slivered, for, garnish
Directions:
Place mung beans on ungreased griddle or in a skillet over medium to
medium-low heat. Stirring often, roast the dal for 8 to 10 minutes.
The dal will acquire a lighter colour & emit a nutty aroma. Be
careful that they do not turn a dark brown. Transfer to a bowl &
wash if desired.
Bring water to a boil & stir in the dal along with the turmeric &
whole chiles. Simmer, covered, until the dal is tender, 35 to 45
minutes. While cooking, uncover & stir occasionally. Add salt, sugar,
cumin & coriander. Keep warm.
Heat oil in a skillet. Add bay leaf & kalonji & fry for a few
seconds. Add ginger & minced green chile & fry until the ginger is
lightly browned which should be no more than 2 minutes. Stir
constantly. Pour into the dal & mix well. Simmer for a further
couple of minutes & remove from heat. Blend in the garam masala,
lemon or lime juice & ghee if desired. Cover & let stand to let the
flavours develop. Garnish & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp
medium-low heat. Stirring often, roast the dal for 8 to 10 minutes.
The dal will acquire a lighter colour & emit a nutty aroma. Be
careful that they do not turn a dark brown. Transfer to a bowl &
wash if desired.
Bring water to a boil & stir in the dal along with the turmeric &
whole chiles. Simmer, covered, until the dal is tender, 35 to 45
minutes. While cooking, uncover & stir occasionally. Add salt, sugar,
cumin & coriander. Keep warm.
Heat oil in a skillet. Add bay leaf & kalonji & fry for a few
seconds. Add ginger & minced green chile & fry until the ginger is
lightly browned which should be no more than 2 minutes. Stir
constantly. Pour into the dal & mix well. Simmer for a further
couple of minutes & remove from heat. Blend in the garam masala,
lemon or lime juice & ghee if desired. Cover & let stand to let the
flavours develop. Garnish & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp