As I had mentioned in a previous post, dal is a staple in most Indian homes and ours is no exception. I am making a lot of dals these days. I love my cup of dal in the afternoon and try to mix it around with a variety of lentils and beans all cooked and tempered in many different ways. Today I am sharing a recipe for a simple mung dal that is tempered with ginger and garlic.
Mung dal is a wonderfully comforting dal. Apart from being nutritious and easy on the stomach, it is tasty too. I make this simple mung dal quite regularly for lunch. Its perfect just as a cup of soup if you are in no mood for grain and it also taste delicious with chappatis and we love it around here with a serving of nutty brown rice.
3/4 cup mung dal (Mung Bean, split and polished)
5 cloves garlic, minced
1/2" piece ginger, minced
Salt to taste
1/2 tsp zeera (cumin seeds)
1/4 tsp haldi (turmeric powder)
1/4 tsp hing (asafoetida)
1/4 tsp lal mirch (red chili powder)
1 tbsp ghee (clarified butter)
- Wash the dal thoroughly and pressure cook with the turmeric in about a cup and a half of water for 3 whistles.
- Once done turn off the heat and allow the pressure to drop on its own. Open the cooker and stir the salt into the dal. If the dal is too thick add about a half cup water.
- Heat the ghee in a large saucepan. Add the hing and cumin seeds. Once the seeds become fragrant turn down the heat and add the ginger and garlic.
- Fry for a couple of minutes, then add the red chili powder.
- Immediately but carefully pour the dal into the prepared tempering.
- Stir well to mix the tempering into the dal.
- Enjoy with your choice of vegetable and rice.
Like this recipe. Tried it. Leave me a comment:)
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