Moong Dal
Ingredients| 1 1/4 cup moong dal, roasted |
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Wash dal & bring to a boil. Add salt & turmeric, remove any scum that
gathers on the surface. Cover & simmer for 20 to 30 minutes, or until
tender. (Mark s note: the recipe doesn t say, but I presume that it
is calling for split moong beans: whole ones take a whole lot longer
to cook than this).
Heat ghee in a large pot & add cumin seeds, bay leaves, chiles,
onions & ginger. Fry for 2 minutes, stirring. Add raisins & coconut
& mix in the cooked dal. Add the remaining ingredients & simmer over
low heat, uncovered, for 15 to 20 minutes. If the resultant dal is
too thick, thin it with a little water. It should be conssitency of
pea soup.
Pranati Sen Gupta, "The Art of Indian Cuisine"
Servings: 4
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