KCB 3.12: Split-Mung Dal
Split-Mung Dal
Used extensively in soups, stews, and sauces in Indian vegetarian cuisine, split mung beans are rich in vegetable protein, iron, and B vitamins. When you combine dal with a food that has a complimentary protein (grains, seeds, nuts, or milk products), the usable protein in the dal increases dramatically. Serve this simple puree like soup as an entree to a western-type meal or serve it as part of a traditional Indian meal such as Sauteed Rice with Poppy Seeds, North Indian Curried Cauliflower and Potatoes, Griddle-Baked Bread, Mixed Vegetable and Yogurt Salad, Creamy Condensed-Milk Rice Pudding, and Lemon, Mint, and Whey Nectar.
• PREPARATION TIME: 10 minutes
• COOKING TIME: About 1 hour
• YIELD: Enough for 4 persons
• COOKING TIME: About 1 hour
• YIELD: Enough for 4 persons
• 3/4 cup (185 ml) split mung dal (without skins)
• 6 cups (1 1/2 litres) water
• 1/2 teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) ground coriander
• 2 teaspoons (10 ml) minced fresh ginger
• 1 teaspoon (5 ml) fresh hot green chili, minced
• 2 tablespoons (40 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) cumin seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) chopped fresh parsley or coriander
• 6 cups (1 1/2 litres) water
• 1/2 teaspoon (2 ml) turmeric
• 1 teaspoon (5 ml) ground coriander
• 2 teaspoons (10 ml) minced fresh ginger
• 1 teaspoon (5 ml) fresh hot green chili, minced
• 2 tablespoons (40 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) cumin seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) chopped fresh parsley or coriander
1. Wash, and drain the split mung beans.
2. Place the mung beans, water, turmeric, ground coriander, minced ginger, and chili in a heavy 3-litre/quart saucepan and, stirring occasionally, bring to a full boil over high heat. Reduce the heat to moderately low, cover with a lid, and boil for one hour or until the beans become soft.
3. Heat the ghee or oil over moderate heat in a small pan. Saute the cumin seeds in the hot oil until they turn brown; then add the asafoetida powder and saute momentarily. Pour the seasonings into the dal. Add the salt and remove the soup from the heat, allowing the spices to soak for a few minutes. Add the minced fresh herbs and stir well. Serve hot.
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