Green Mung Dal


I got this Indian food recipe from Kellie Hay, who Nobuko & I stayed with in Detroit. Kellie was a gracious host and made this terrific mung bean dish. I love this recipe, it's a little time-consuming, but delicious. I've modified it a bit to make it easier. It's especially great on a cold night. -- Jenni


Ingredients:
Beans:
1 cup green mung dal
1/2 tsp. cayenne
1 tsp. sugar
1 tsp. turmeric
salt

Chonk:
2 T. gee/canola/olive oil
2 cloves garlic
1 serrano
1/2 tsp. cumin seeds

Directions:

Lentils: Soak 1 cup of green mung dahl at least an hour in at least 4 cups of water. Just before you begin cooking, rinse out the water and place the lentils in a big pot. Add 4 cups of water to the lentils and cook on high. After about 20 minutes of boiling, add cayenne pepper, sugar and turmeric, and a half a handful of salt. This is a slow cooking dahl, so it will take an hour or hour and a half to cook. Add water when you see that the lentils are getting too thick. You will probably need to add at least another 3 cups of water. Add salt if necessary.

Chonk: In a small saute pan, heat 1 to 2 tablespoons of gee, canola or olive oil. When the oil is hot, throw 2 cloves of finely sliced garlic, 1 finely sliced serrano chili and fry until garlic is almost brown. Add cumin seeds to the mixture. When the garlic is golden and the cumin seeds begin to pop, turn off the heat of both the chonk and the dahl and toss the chonk into the pot of dahl. It will make a cho-chonk sizzling sound. Serve with jasmine or any rice.

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Updated: 10/2/03