2⁄3 cup split mung dal, without skins
6 1⁄2 cups water
1 teaspoon turmeric
2 teaspoons ground coriander (or you can use ground cumin)
1 1⁄2 teaspoons shredded fresh gingerroot
2 medium serrano chilies, finely diced
2 vine ripened tomatoes, finely diced
1 1⁄4 teaspoons salt
1 teaspoon fennel seeds, black or 1 teaspoon yellow mustard seeds, depending on your
taste and mood
butter or ghee
cilantro (to garnish)
Sort, wash and drain mung beans.
Combine the mung beans, water, turmeric, chili, ginger, salt, ground cumin or coriander in large saucepan with a tight fitting lid and bring to a boil. Lower the flame to a medium flame and cook for one hour.
Add the diced tomatoes to the mix 5 minutes before it is done cooking.
Gently fry the remaining spices in butter or ghee until fragrant. Add them to the saucepan and turn off the flame. Let the spices soak into the dal mixture for 5-10 minutes.
Stir the dal until it is fluffy and smooth.
Serve over rice with the cilantro garnish for added flavor.
Serves : 4
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal