1 cup yellow mung beans, sorted and washed in 3-4 changes of water
3 1⁄2- 4 cups water
3-5 whole fresh green chili peppers, such as serrano
1⁄4 teaspoon ground turmeric
3⁄4 teaspoon salt (to taste)
1⁄4 cup finely chopped fresh cilantro, including the stems
2 tablespoons peanut oil or 2 tablespoons canola oil
1 teaspoon melted ghee
1 teaspoon cumin seed
1⁄2 small onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 tablespoon ground coriander
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground paprika
fresh ground black pepper
Place the mung beans, 3 1/2 cups water, green chile peppers, turmeric, and salt in a saucepan; bring to a boil over high heat; decrease heat to medium and cook beans, uncovered, stirring occasionally and watching carefully that it doesn’t boil over, about 10 minutes.
Decrease heat to low, add in the remaining water, if needed, and simmer until the beans are soft and creamy, about 15 minutes.
Mix in the cilantro during the last 5 minutes of cooking.
Transfer to a serving bowl, cover, and keep warm.
Heat the oil and ghee in a small saucepan over med-high heat; add in the cumin seeds; they should sizzle upon contact with the hot oil; quickly add the onion and cook, stirring, until golden, about 1 minute.
Add in the ginger and cook another minute.
Add in the coriander and cumin; stir about 30 seconds.
Remove pan from heat and add the paprika.
Immediately pour the mixture over the warm dal and swirly lightly to mix with parts of it visible as a garnish.
Top with black pepper and serve.
Serves : 4-6
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal