Moong Dal

Name: Moong Dal
Ingredients: 1 cup moong dal roasted; 1 cup water; 1 teaspoon salt; 1 teaspoon turmeric; 3 tablespoons ghee; 1 cumin seeds; 2 bay leaves smalls; 2 red chiles; 2 yellow onions mediums, thinly sliced; 1 teaspoon ginger grated; 1 tablespoon raisins; 1 cup coconut fresh, chopped; 1 teaspoon cardamom ground; 1 teaspoon Garam Masala; 1 teaspoon sugar; 4 tablespoons cilantro chopped

16 ingredients

2 steps

Ingredients

1 cup moong dal roasted
1 cup water
1 teaspoon salt
1 teaspoon turmeric
3 tablespoons ghee
1 cumin seeds
2 bay leaves smalls
2 red chiles
2 yellow onions mediums, thinly sliced
1 teaspoon ginger grated
1 tablespoon raisins
1 cup coconut fresh, chopped
1 teaspoon cardamom ground
1 teaspoon Garam Masala
1 teaspoon sugar
4 tablespoons cilantro chopped

Directions

1

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).
2

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.