Dhulli Mungi ki Dal
(which means) Yellow Mung Beans with Sauteed Onion and Ginger
Yay! Finally, I'm cooking out of the gigantic Indian cookbook Ernie bought me for Christmas. I'm planning to eat this over couscous, but it'd be equally good over rice or with some nice chapatis or naan on the side. Or eat it out of the pan with a spoon, which is what I was doing this afternoon.
from "1,000 Indian Recipes" by Neelam Batra
1 c. yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
3 1/2 to 4 c. water
3 to 5 fresh green chile peppers, such as serrano
1/4 tsp. ground turmeric
3/4 tsp. salt, or to taste
1/4 c. finely chopped cilantro, including soft stems (I omitted this, because my cilantro was not good anymore)
2 Tbsp. peanut or canola oil
1 tsp. melted ghee (optional -- I left this out, because I didn't have any)
1 tsp. cumin seeds
1/2 small onion, finely chopped
1 Tbsp. peeled minced fresh ginger
1 Tbsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground paprika
freshly ground black pepper
Place the dal, 3 1/2 cups water, green chile peppers, turmeric and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, uncovered, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining water if needed and simmer until the dal is soft and creamy, about 15 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving bowl, cover, and keep warm.
Heat the oil (and the ghee, if using), in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with teh hot oil. Quickly add the onion and cook, stirring, until golden, about 1 minute. Add the ginger and cook another minute. Then add the coriander and cumin and stir about 30 seconds. Remove the pan from the heat and add the paprika. Immediately pour the mixture over the warm dal, and swirl lightly to mix.
Yay! Finally, I'm cooking out of the gigantic Indian cookbook Ernie bought me for Christmas. I'm planning to eat this over couscous, but it'd be equally good over rice or with some nice chapatis or naan on the side. Or eat it out of the pan with a spoon, which is what I was doing this afternoon.
from "1,000 Indian Recipes" by Neelam Batra
1 c. yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
3 1/2 to 4 c. water
3 to 5 fresh green chile peppers, such as serrano
1/4 tsp. ground turmeric
3/4 tsp. salt, or to taste
1/4 c. finely chopped cilantro, including soft stems (I omitted this, because my cilantro was not good anymore)
2 Tbsp. peanut or canola oil
1 tsp. melted ghee (optional -- I left this out, because I didn't have any)
1 tsp. cumin seeds
1/2 small onion, finely chopped
1 Tbsp. peeled minced fresh ginger
1 Tbsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground paprika
freshly ground black pepper
Place the dal, 3 1/2 cups water, green chile peppers, turmeric and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, uncovered, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining water if needed and simmer until the dal is soft and creamy, about 15 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving bowl, cover, and keep warm.
Heat the oil (and the ghee, if using), in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with teh hot oil. Quickly add the onion and cook, stirring, until golden, about 1 minute. Add the ginger and cook another minute. Then add the coriander and cumin and stir about 30 seconds. Remove the pan from the heat and add the paprika. Immediately pour the mixture over the warm dal, and swirl lightly to mix.
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