Mung dahl
- Course: Various Main Dishes
- Cuisine: Indian
- Dietary: Various vegetarian
- Yield:
Mung dahl ingredients
- 1 1⁄2 c Mung dahl, split
- 2 garlic cloves, peeled
- 2 sli Fresh ginger, peeled
- 1 T Cilantro
- 1 T Turmeric
- 1⁄2 t Cayenne, optional
- 1 1⁄2 t Salt
- 1 1⁄2 T Lemon juice
- 3 T Ghee
- 1 pn Asafetida
- 1 t White cumin seeds
- Lemon wedges
Cooking Mung dahl
1. Clean & wash dahl.
2. Place in a heavy pot. Add 5 c water & bring to a boil.
3. Reducei heat & remove froth.
4. Add garlic, ginger, cilantro, turmeric & cayenne.
5. Cover, leaving lid slightly ajar & cook for 1 ½ hours.
6. Stiri occasionally.
7. When cooked, add salt & lemon juice.
8. In a skillet, heat ghee til lhot.
9. Add asafetida & a few seconds later, add the cumin.
10. When the cumin seeds darken, remove from heat & add to the cooked dahl & serve.
11. Madhur jaffrey, "an invitation to indian cooking.
Post new comment