Description
I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.
Ingredients
- 2 ½ cups moong dal (split husked mung beans)
- 2 ½ cups water
- 1 ½ teaspoons salt
- ½ teaspoon grated fresh 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 pinch Asafoetida
- 2 cloves garlic, finely chopped
- ¼ cup chopped fresh cilantro
Instructions
- Rinse the dal
- checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
- Bring dal
- water
- and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened
- 15 to 20 minutes. Add more water
- if necessary
- to prevent drying out. Stir in ginger
- jalapeno pepper
- tomato
- lemon juice
- and turmeric.
- Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated
- add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 6