Bengali Dal

I don't recall from who or where this recipe came from. If anyone would happen to know, zmail me and I will credit. It is a bit thinner than the usual dal. It is to be served as a soup, rather than a side dish. The spice/heat is barely detectable. You can adjust yours to taste.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  cup  split  mung dal, rinsed
• 7 1⁄2 cups water
• 2  teaspoons kosher salt
• 1⁄4 teaspoon turmeric
• 1 1⁄2 tablespoons  mustard oil
• 1⁄2 teaspoon fenugreek seeds (methi)
• 1⁄2 teaspoon mango powder (amchur)
• 1  teaspoon ground coriander
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon garam masala

Directions

1. Place moong dal, water, salt, turmeric and mustard oil in a saucepan and bring to a boil.
2. Lower heat, cover, and simmer for 20 minutes or until dal is tender.
3. Stir in fenugreek, mango powder, coriander, onion and garlic powders, cayenne, and garam masala.
4. Simmer 20 minutes more. Serve garnished with chopped cilantro if desired.