Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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