Moong Dal

Name: Moong Dal
Total time: 30 min
Yield: 6 to 8 servings
Cuisine: indian
Ingredients: 1 cup dried moong beans (hulled and split yellow mung beans); 1/2 cup corn, peanut or vegetable oil; 1/8 teaspoon asafetida; 1 small fresh hot green chili, about 2 inches long, finely chopped; 2 tablespoons finely minced garlic; 1/2 teaspoon turmeric; 1 teaspoon ground hot red pepper or cayenne; 2 teaspoons ground coriander; 2 teaspoons salt, if desired; 1 cup coarsely chopped, loosely packed fresh coriander leaves

By Craig Claiborne

Total Time: 30 minutes, plus overnight soak
Rating: 4(40)
Comments: Read comments

Featured in: EXOTIC VEGETARIAN DISCOVERY: THE CUISINE OF AN INDIAN STATE

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Ingredients

Yield:6 to 8 servings

1cup dried moong beans (hulled and split yellow mung beans)
½cup corn, peanut or vegetable oil
⅛teaspoon asafetida
1small fresh hot green chili, about 2 inches long, finely chopped
2tablespoons finely minced garlic
½teaspoon turmeric
1teaspoon ground hot red pepper or cayenne
2teaspoons ground coriander
2teaspoons salt, if desired
1cup coarsely chopped, loosely packed fresh coriander leaves

Ingredient Substitution Guide

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Preparation

Step 1
Put beans in a bowl and add water to cover to a depth of about 2 inches above the beans. Let soak overnight. Drain.
Step 2
Heat oil in saucepan and add asafetida. Cook about 3 seconds and add drained beans and 1 cup water.
Step 3
Put green chili and garlic into a mortar and crush to a paste with pestle. Add this to beans. Sprinkle with turmeric, hot pepper, ground coriander and salt, and stir to blend. Bring to boil, cover and cook 20 minutes. If necessary to prevent dryness, add ¼ cup water.
Step 4
Add chopped coriander. Cover and cook 5 minutes more.