Mung Dal With Black Mustard Seeds Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Yellow split mung beans,
1/4 tsp: Turmeric,
1/2 tsp: Grated fresh ginger,
1 tsp: Salt,
2 tsp: Lemon juice,
3 tbsp: Ghee,
1/2 tsp: Black mustard seeds,
1 each: Green chilies, seeded &, shredded OR - 1/4 ts black pepper
2 tbsp: Chopped coriander leaves,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp