Jaipur-Style Quick and Easy Mung Dal
photo by mersaydees
- Ready In:
- 1 cup split mung beans, soaked in water for 1 hour, rinsed and drained
- 7 cups water
- 1⁄2 teaspoon turmeric powder
- 1 cup carrot, diced
- 2 cups small cauliflower florets (or 1 cup of each of cauliflower florets and broccoli floret) or 2 cups small broccoli florets (or 1 cup of each of cauliflower florets and broccoli floret)
- 3 tablespoons ghee
- 3 tablespoons cumin seeds or 3 tablespoons cumin, to meet your taste preferences
- 1⁄2 teaspoon fennel seed
- 1 -2 chile, seeded and chopped
- 1 tablespoon fresh gingerroot, spoon, chopped
- 1⁄4 cup fresh coriander leaves, chopped
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- Add the mung beans, water, turmeric and carrots to a heavy-based medium pan over a high heat and bring the water to the boil; reduce the heat and allow the contents of the pan to simmer, semi-covered, for 15 minutes, or until the mung beans start to break down; add the cauliflower florets to the pan and simmer for another 10 minutes.
- Meanwhile, heat the ghee in a small pan over a medium heat; add the cumin and fennel seeds and gently cook them, stirring occasionally, until they have darkened a few shades; add the chilies and ginger and continue cooking until aromatic.
- Pour the contents of the small pan into the simmering soup in the medium-sized pan; add the fresh coriander leaves, lemon juice, salt and pepper; serve hot in individual serving dishes with a simple rice dish or bread.
Questions & Replies
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Love this dish! I'm glad BlueMoon double checked the specified quantity of cumin seeds because I usually agree 100% with White Rose Child and I was curious because in the absence of seeing the reviews first, I used the full 3 tablespoons without batting an eye! Of course, cumin is one of my favorite spices in both Indian and Mexican cuisines. I couldn't find split mung beans so used whole without incident. I used a jalapeno chile because that's what I had on hand. I think the lemon juice and coriander really balance out the spices. Thanks, BlueMoonDownUnder! Made for <b>Newest Zaar Tag</b>.
I'm updating my review here, in response to bluemoon's note about the cumin. As said, 3 Tbsp. cumin seeds is an awful lot for most people (in the West, anyway). I just used 1.5 Tbsp, and even that gave it quite an overpowering heat and bitterness. I would say 2-3 tsp of seeds would be good. Any more gives the dish an extreme cumin kick! If you're careful to follow your personal spice instincts, this will have a terrific flavor and be lovely with either rice or flatbreads.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!