Mung Dal with Black Mustard Seeds
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mung beans
yellow, split |
|
| ¼ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
ginger
fresh, grated |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
lemon juice
|
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| ½ | teaspoon |
mustard seeds, black
|
|
| 1 | each |
green chili peppers
seeded and shredded or, 1/4 ts black pepper |
*
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mung beans
yellow, split |
|
| 1.3 | ml |
turmeric
|
|
| 2.5 | ml |
ginger
fresh, grated |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
lemon juice
|
|
| 45 | ml |
ghee (clarified butter)
|
|
| 2.5 | ml |
mustard seeds, black
|
|
| 1 | each |
green chili peppers
seeded and shredded or, 1/4 ts black pepper |
*
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
Wash mung beans.
Place with turmeric and ginger in a large pot. Add 4 cups water and bring to a boil, stirring often.
Reduce heat to medium and simmer, partially covered, for 30 minutes.
Turn off heat and beat with a wire whisk. When ready to serve, heat purée until piping hot.
Stir in the lemon juice and salt. Heat ghee over a high heat in small frying pan.
When very hot, carefully add the mustard seeds and fry until they start to turn grey.
When they stop sputtering, add the chili.
Stir rapidly for a monent and then turn off the heat.
Pour over the purée and fold in the chopped coriander. This dal is excellent with almost every vegetable.
