Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Yellow split mung beans
5 c Water
1/4 ts Turmeric
2 ea Green chiles
3/4 ts Salt
1 ts Sugar
2 ts Cumin, ground
2 ts Coriander, ground
1 1/2 tb Vegetable oil
1 ea Bay leaf
1/2 ts Kalonji seeds
3 tb Ginger, minced
1 ts Green chile, seeded minced
1/4 ts Garam masala
2 tb Lemon -=OR=- lime juice
Ghee, optional
Green chile, slivered, for
-- garnish

Place mung beans on ungreased griddle or in a skillet over medium to
medium-low heat. Stirring often, roast the dal for 8 to 10 minutes.
The dal will acquire a lighter colour emit a nutty aroma. Be
careful that they do not turn a dark brown. Transfer to a bowl
wash if desired.

Bring water to a boil stir in the dal along with the turmeric
whole chiles. Simmer, covered, until the dal is tender, 35 to 45
minutes. While cooking, uncover stir occasionally. Add salt,
sugar, cumin coriander. Keep warm.

Heat oil in a skillet. Add bay leaf kalonji fry for a few
seconds. Add ginger minced green chile fry until the ginger is
lightly browned which should be no more than 2 minutes. Stir
constantly. Pour into the dal mix well. Simmer for a further
couple of minutes remove from heat. Blend in the garam masala,
lemon or lime juice ghee if desired. Cover let stand to let the
flavours develop. Garnish serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"

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