Moong Dal

Name: Moong Dal
Ingredients: 1 cup dried moong beans (hulled and split yellow mung beans); 1/2 cup corn, peanut or vegetable oil; 18 teaspoon asafetida; 1 small fresh hot green chili, about 2 inches long, finely chopped; 2 tablespoons finely minced garlic; 1/2 teaspoon turmeric; 1 teaspoon ground hot red pepper or cayenne; 2 teaspoons ground coriander; 2 teaspoons salt, if desired; 1 cup coarsely chopped, loosely packed fresh coriander leaves

10 ingredients

12 steps

Ingredients

1 cup dried moong beans (hulled and split yellow mung beans)
1/2 cup corn, peanut or vegetable oil
18 teaspoon asafetida
1 small fresh hot green chili, about 2 inches long, finely chopped
2 tablespoons finely minced garlic
1/2 teaspoon turmeric
1 teaspoon ground hot red pepper or cayenne
2 teaspoons ground coriander
2 teaspoons salt, if desired
1 cup coarsely chopped, loosely packed fresh coriander leaves

Directions

1

Put beans in a bowl and add water to cover to a depth of about 2 inches above the beans.
2

Let soak overnight.
3

Drain.
4

Heat oil in saucepan and add asafetida.
5

Cook about 3 seconds and add drained beans and 1 cup water.
6

Put green chili and garlic into a mortar and crush to a paste with pestle.
7

Add this to beans.
8

Sprinkle with turmeric, hot pepper, ground coriander and salt, and stir to blend.
9

Bring to boil, cover and cook 20 minutes.
10

If necessary to prevent dryness, add 1/4 cup water.
11

Add chopped coriander.
12

Cover and cook 5 minutes more.