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Mar 172005

Somebody is buggin me for a dal recipe. This is one I make often.

Moong Dal

1 cup of Moong Dal (hulled and split mung beans)
4 cups of water
1/2 tsp Turmeric
2 slices of fresh ginger
11/2 tsp salt (to taste)
1 T fresh lemon juice (to taste)
3 T ghee
1 tsp Kalonji (black onion seeds, black caraway)
2 bay leaves
1 small onion sliced very thin
1 tsp hot pepper powder (to taste)

Carefully pick over the Dal, removing any stems dirt, and stones. Toast the Dal in a wide pan for a few minutes on medium high heat, stirring. Toast until the dal has a roasted smell and turns a few shades darker. Put dal in a pot with the water and bring to a simmer. Skim scum off the top, and then add the turmeric and the ginger. Cover, with lid slightly ajar and simmer on low heat for about an hour and fifteen minutes. Stir occasionally; the dal will start to break apart. Add salt and lemon juice, stir. In a small frying pan heat the ghee over medium high heat. When it is hot add the Kalonji seeds, then add the bay leaves, after a few seconds (when the bay leaves are brown) add the onion and stir till it turns brown and crispy (but don’t burn it, you may need to lower the heat as it browns), then add the hot pepper powder and quickly pour the contents of the frying pan into the dal. Taste and adjust w/ salt and lemon juice. Serve hot w/ rice or bread. This is a Bengali style moong dal (I think).

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