- 400g mung dal (skinned yellow split mung beans)
- 4 cloves garlic, peeled and crushed
- 4cm piece of root ginger, peeled and cut into 4
- 4 small green chillies, 2 finely chopped, 2 left whole
- 2 tbsp ghee or groundnut oil
- 2 shallots, finely sliced
- 1 tbsp turmeric
- 1 tbsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp crushed chilli
- Fresh coriander, chopped to serve
Rince the Dal until the water is clear, put in cold water, and boil.
On a pan, brown the garlic, shallots, ginger, then add to the dal.
Add the spices, let cook half cover the lid until consistency.
Serve with coriander and browned shallots, salt.
- 2 cups masoor dal
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons turmeric
- 1 tsp salt
- 1/3 cup oil
- 1 1/2 onions, chopped
- 1 head garlic, separated, chopped
- 1 (1-inch piece) ginger root, chopped
- 2 jalapeno chiles, chopped
- 2 tomatoes, chopped
- 1 bunch coriander, chopped
Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.