Moong Dal

Photo: flickr user paulswansen

Ingredients

cup Moong dal, roasted

cup Water

teaspoon Salt

teaspoon Turmeric

3 tablespoons Ghee

1 pch Cumin seeds

2 smalls Bay leaves

2 Red chiles

2 mediums Yellow onions, thinly sliced

teaspoon Ginger, grated

tablespoon Raisins

cup Coconut, fresh, chopped

teaspoon Cardamom, ground

teaspoon Garam masala

teaspoon Sugar

4 tablespoons Cilantro, chopped

Preparation

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. (Mark's note: the recipe doesn't 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"