Prep 5 mins
Cook 1 hr
A nice refreshing soupy dal that you pour over rice or eat with chapattis. I eat this at least 3-5 days a week. Their are so many different variations on the way you can spice it that it is almost like eating a different meal each time it is spiced differently.
- 2⁄3 cup split mung dal, without skins
- 6 1⁄2 cups water
- 1 teaspoon turmeric
- 2 teaspoons ground coriander (or you can use ground cumin)
- 1 1⁄2 teaspoons shredded fresh gingerroot
- 2 medium serrano chilies, finely diced
- 2 vine ripened tomatoes, finely diced
- 1 1⁄4 teaspoons salt
- 1 teaspoon cumin seeds, and or 1 teaspoon fennel seeds, black or 1 teaspoon yellow mustard seeds, depending on your taste and mood
- butter or ghee
- cilantro (to garnish)
- Sort, wash and drain mung beans.
- Combine the mung beans, water, turmeric, chili, ginger, salt, ground cumin or coriander in large saucepan with a tight fitting lid and bring to a boil. Lower the flame to a medium flame and cook for one hour.
- Add the diced tomatoes to the mix 5 minutes before it is done cooking.
- Gently fry the remaining spices in butter or ghee until fragrant. Add them to the saucepan and turn off the flame. Let the spices soak into the dal mixture for 5-10 minutes.
- Stir the dal until it is fluffy and smooth.
- Serve over rice with the cilantro garnish for added flavor.