Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Yellow split mung beans 1/2 ts Black mustard seeds
1/4 ts Turmeric 1 ea Green chilies, seeded
1/2 ts Grated fresh ginger -- shredded OR
1 ts Salt -- 1/4 ts black pepper
2 ts Lemon juice 2 tb Chopped coriander leaves
3 tb Ghee

Wash mung beans. Place with turmeric ginger in a large pot. Add 4 cups
water bring to a boil, stirring often. Reduce heat to medium simmer,
partially covered, for 30 minutes. Turn off heat beat with a wire whisk.
When ready to serve, heat puree till piping hot. Stir in the lemon juice
salt.

Heat ghee over a high heat in small frying pan. When very hot, carefully
add the mustard seeds fry till they start to turn grey. When they stop
sputtering, add the chili. Stir rapidly for a monent then turn off the
heat. Pour over the puree fold in the chopped coriander.

This dal is excellent with almost every vegetable.

Julie Sahni, "Classic Indian Cooking"

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