Moong Dal


cup Moong dal, roasted
cup Water
teaspoon Salt
teaspoon Turmeric
3 tablespoons Ghee
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


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"


12.0 servings


Friday, February 12, 2010 - 9:34pm



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