Ingredients
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½ cup split green Mung Beans
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2 Tbsp Oil
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1 Tbsp grated Ginger
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1 tsp Mustard Seeds
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Pinch of Hing
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½ tsp Turmeric
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½ tsp Cayenne Pepper
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½ tsp Goda Masala
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1 tsp Jaggery
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Salt
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2 Tbsp chopped Coriander
Directions
Green split moong beans are hearty, and the fiery ginger soothes the throat. This winter daal recipe from Central India warms you inside out.
Steps
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1
Done
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Pressure cook daal with 2-3 cups of water until well cooked. You can also just wash and use uncooked daal using the same procedure as below, but with a higher cooking time. Heat oil in a wok or stock pot. |
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2
Done
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Add mustard seeds and let them pop. Add Asafetida, turmeric and cayenne pepper immediately. |
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3
Done
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Now add the cooked/ uncooked daal and mix well. If you use uncooked daal, you will have to simmer until it is cooked. |
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4
Done
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Season with salt, masala, jaggery or sugar. |
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5
Done
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Grate in some fresh ginger and add some water to get desired consistency. |
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6
Done
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Bring to a boil and simmer for 10 minutes to allow the flavors to mingle. If you are using uncooked daal in step 1 above, simmer until the daal is completely cooked and smooth. |
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7
Done
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Add fresh cilantro or coriander just before switching off heat. Serve hot with rice or as a soup. |
