MOONG DAL

I really took in this in the kitchen of this beautiful Indian lady! Serve hot in soup bowls, or over rice.

Fixings

             2 ½ cups moong dal (split husked mung beans)

             2 ½ cups water

             1 ½ teaspoons salt

             ½ teaspoon ground new ginger root

             1 teaspoon diced jalapeno chile pepper

             ½ cup diced tomatoes

             3 teaspoons lemon juice

             ½ teaspoon ground turmeric

             2 teaspoons vegetable oil

             1 teaspoon cumin seed

             ½ dried red chile pepper

             1 squeeze Asafoetida

             2 cloves garlic, finely cleaved

             ¼ cup cleaved new cilantro

Bearings

Directions Checklist

Step 1.Rinse the dal, checking for any trash; add to pan with 2 1/2 cups water. Permit to douse for 30 minutes.

Step 2.Bring dal, water, and salt to a bubble. Diminish warmth to medium-low and cook until beans are extremely delicate and blend has thickened, 15 to 20 minutes. Include more water, if vital, to forestall drying out. Mix in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.

Step 3.Heat oil in a little pot and include cumin seed and red chile pepper. At the point when pepper is warmed, include Asafoetida powder and garlic. Mix blend into split peas and include cilantro; blend well.

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