Recipe: Indian Style Moong Dal

Mung Beans are on sale this week and I was looking up recipes on line. I found this one for Indian Style Spicy Moong Dal. It looks interesting. If anyone wants to try it, let me know how it works!

Recipe found at: http://foodandspice.blogspot.com/2007/06/indian-style-spicy-mung.html

1 cup of whole dry mung beans
... 3 cups of water
1/4 of ghee or oil, or a combination of butter and sesame oil
1 teaspoon of cumin seeds
1 - 2 teaspoons of turmeric
1/2 teaspoon of cayenne
1/2 tablespoon of ground coriander
1 teaspoon of ground cumin
1 medium onion, finely sliced
1 inch piece of ginger, grated or finely chopped
3 - 4 jalapenos or hot chilies, finely chopped
1 medium-large tomato, finely diced
1 - 2 teaspoons of sea salt
freshly ground black pepper
1/4 cup of finely chopped fresh parsley or cilantro

Soak the mung beans in the water overnight.

Heat the ghee or oil in a large pot over medium heat. Add the cumin seeds, and stir and fry for a minute or two. Next, add the ground spices, stir for about 15 seconds, and then add the onion, ginger and hot chillies to the pan. Fry until the onion wilts and begins to brown.

Add the mung beans and their soaking liquid to the pot. Bring to a boil, immediately reduce the heat and simmer, partially covered until the beans are just tender - about 20 - 35 minutes. Add more water if necessary just to keep the bean covered.

Now add the chopped tomato to the beans, along with the salt and pepper. Simmer for another 15 - 20 minutes, or until the beans are tender and the liquid is mostly absorbed. Stir in the parsley near the end of the cooking time.