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  Added: May 22, 2006  •  Visited (349)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Yellow Lentils
(Mung Ki Dal)
What You Need:
  • 1 cup mung dal (dried mung beans)
  • 2 cups water
  • 1 teaspoon turmeric
  • ╝ teaspoon ground hot red pepper
  • 1 teaspoon salt
  • ╝ cup melted ghee
  • 1 large onion, peeled, cut lengthwise in half, and sliced lengthwise into paper-thin slivers
  • 1 teaspoon cumin seeds
  • 1 tablespoon finely chopped fresh coriander (cilantro)

  • How To Cook:
    1. Carefully pick over the dal and discard any discolored ones or bits of foreign matter. In a large sieve or colander, wash the dal under cold running water until the draining water runs clear. Drop the dal into a heavy 2-to 3- quart saucepan, add the water, turmeric, red pepper and salt, and bring to a boil over high heat. Reduce the heat to low, cover the pan partially, and simmer for 30 minutes, or until the dal is tender but still intact.

    2. Meanwhile, in a heavy 8- to 10-inch skillet, heat 3 tablespoons of the ghee over high heat until a drop of water flicked into it splutters instantly. Add the onion and cumin seeds, and lower the heat to moderate. Stirring constantly, fry the mixture for 7 or 8 minutes, or until the onion is soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.

    3. Set the onion aside off the heat. When the dal has cooked its allotted time, add the onion mixture and simmer for a minute or two, stirring gently all the while. Taste for seasoning, ladle the entire contents of the saucepan into a heated bowl, and sprinkle the top with the remaining tablespoon of ghee and the fresh coriander.

    To Serve: 4
    This recipe is also available in:
    Cuisine ╗ Asia ╗ India
    Main Ingredient ╗ Vegetables ╗ Beans
    Main Ingredient ╗ Vegetables ╗ Onion
    Main Ingredient ╗ Condiments ╗ Ghee
    Dish ╗ Side Dishes


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