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What You Need:
(To Serve: 4)
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1 cup mung dal (dried mung beans)
2 cups water
1 teaspoon turmeric
¼ teaspoon ground hot red pepper
1 teaspoon salt
¼ cup melted ghee
1 large onion, peeled, cut lengthwise in half, and sliced lengthwise into paper-thin slivers
1 teaspoon cumin seeds
1 tablespoon finely chopped fresh coriander (cilantro)
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Translate this recipe:
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| How To Cook: |
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1. Carefully pick over the dal and discard any discolored ones or bits of foreign matter. In a large sieve or colander, wash the dal under cold running water until the draining water runs clear. Drop the dal into a heavy 2-to 3- quart saucepan, add the water, turmeric, red pepper and salt, and bring to a boil over high heat. Reduce the heat to low, cover the pan partially, and simmer for 30 minutes, or until the dal is tender but still intact.
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2. Meanwhile, in a heavy 8- to 10-inch skillet, heat 3 tablespoons of the ghee over high heat until a drop of water flicked into it splutters instantly. Add the onion and cumin seeds, and lower the heat to moderate. Stirring constantly, fry the mixture for 7 or 8 minutes, or until the onion is soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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3. Set the onion aside off the heat. When the dal has cooked its allotted time, add the onion mixture and simmer for a minute or two, stirring gently all the while. Taste for seasoning, ladle the entire contents of the saucepan into a heated bowl, and sprinkle the top with the remaining tablespoon of ghee and the fresh coriander.
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