When the word "lentil" comes to mind, it's not usually a favorable thought. But Indian preparations of lentils and legumes are in some ways that "Perfect Dish" -- easy to make and really quite yummy. Dal's preparation is generally two step - boiling dal, then adding a chaunk or spiced oil preparation, on top. In this version, I use mung beans and a simple chaunk of mustard seeds, chilies, garlic and onion.
- 1 cup yellow mung beans (moong dal)
- 4 cups water
- 1 tsp salt (or more to taste)
- 1 tsp turmeric
- 1/2 lemon, squeezed
- 2 tbsp clarified butter (ghee)
- black mustard seeds
- 2-3 green chilies, minced
- 1 clove garlic, minced
- 1/4 small yellow onion or shallots, minced finely
- a few sprigs of cilantro, chopped roughly
- Wash the mung beans in a strainer. Add to a large pot, along with the water, salt and turmeric. Bring to a boil then reduce the heat. Simmer for 20 - 30 minutes, stirring now and then. Remove from heat. Use a whisk to break down the lentils further.
- Bring the ghee to high heat in a fry pan, then slowly add the black mustard seeds until they start popping. Be careful! Lower the heat then add the minced garlic, onions and chilies, frying until golden brown.
- Garnish with the fresh cilantro. You can dip naan into the dal or eat alongside rice.
Serving Size: 3-4
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Preparation Time: 30 minutes