Moong Dal Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Moong dal, roasted
1/2 cup: Water,
1 1/4 tsp: Salt,
1/4 tsp: Turmeric,
3 tbsp: Ghee,
1 pinch: Cumin seeds,
2 small: Bay leaves,
2 each: Red chiles,
2 medium: Yellow onions, thinly sliced
1 1/4 tsp: Ginger, grated
2 1/2 tbsp: Raisins,
1/4 cup: Coconut, fresh, chopped
1/4 tsp: Cardamom, ground
1/4 tsp: Garam masala,
1/4 tsp: Sugar,
4 tbsp: Cilantro, chopped
Directions:
Wash dal & bring to a boil. Add salt & turmeric, remove any scum that
gathers on the surface. Cover & simmer for 20 to 30 minutes, or until
tender. (Marks note: the recipe doesnt say, but I presume that it
is calling for split moong beans: whole ones take a whole lot longer
to cook than this).
Heat ghee in a large pot & add cumin seeds, bay leaves, chiles,
onions & ginger. Fry for 2 minutes, stirring. Add raisins & coconut
& mix in the cooked dal. Add the remaining ingredients & simmer over
low heat, uncovered, for 15 to 20 minutes. If the resultant dal is
too thick, thin it with a little water. It should be conssitency of
pea soup.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp
gathers on the surface. Cover & simmer for 20 to 30 minutes, or until
tender. (Marks note: the recipe doesnt say, but I presume that it
is calling for split moong beans: whole ones take a whole lot longer
to cook than this).
Heat ghee in a large pot & add cumin seeds, bay leaves, chiles,
onions & ginger. Fry for 2 minutes, stirring. Add raisins & coconut
& mix in the cooked dal. Add the remaining ingredients & simmer over
low heat, uncovered, for 15 to 20 minutes. If the resultant dal is
too thick, thin it with a little water. It should be conssitency of
pea soup.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Source from luhu.jp