Simple Mung Dal

Name: Simple Mung Dal
Ingredients: 23 cup split mung dal, without skins; 6 12 cups water; 1 teaspoon turmeric; 2 teaspoons ground coriander (or you can use ground cumin); 1 12 teaspoons shredded fresh gingerroot; 2 medium serrano chilies, finely diced; 2 vine ripened tomatoes, finely diced; 1 14 teaspoons salt; 1 teaspoon cumin seeds, and or 1 teaspoon fennel seeds, black or 1 teaspoon yellow mustard seeds, depending on your taste and mood; butter or ghee; cilantro (to garnish)

11 ingredients

9 steps

Ingredients

23 cup split mung dal, without skins
6 12 cups water
1 teaspoon turmeric
2 teaspoons ground coriander (or you can use ground cumin)
1 12 teaspoons shredded fresh gingerroot
2 medium serrano chilies, finely diced
2 vine ripened tomatoes, finely diced
1 14 teaspoons salt
1 teaspoon cumin seeds, and or 1 teaspoon fennel seeds, black or 1 teaspoon yellow mustard seeds, depending on your taste and mood
butter or ghee
cilantro (to garnish)

Directions

1

Sort, wash and drain mung beans.
2

Combine the mung beans, water, turmeric, chili, ginger, salt, ground cumin or coriander in large saucepan with a tight fitting lid and bring to a boil.
3

Lower the flame to a medium flame and cook for one hour.
4

Add the diced tomatoes to the mix 5 minutes before it is done cooking.
5

Gently fry the remaining spices in butter or ghee until fragrant.
6

Add them to the saucepan and turn off the flame.
7

Let the spices soak into the dal mixture for 5-10 minutes.
8

Stir the dal until it is fluffy and smooth.
9

Serve over rice with the cilantro garnish for added flavor.