Spiced Mung Beans
(Masala
mung)
1 cup mung beans � tsp
turmeric
2 cups water 1 Tblsp
ground coriander-cumin
1 tsp cumin seed Salt
to taste
2 Tblsp ghee or butter or oil 1 tsp lemon
juice
� tsp hing �
teaspoon chopped ginger root
1 tsp paprika
1 tsp chopped coriander leaves
or parsley
1.
Pick over and wash the
mung beans. Soak beans overnight in water just enough to cover the beans.
2.
Add 2 cups of water and
bring to a boil.
3.
Add spices and all; the
other ingredients. Cook for 15-20 minutes until beans are soft and cooked.
4.
Garnish with fresh
coriander leaves (or parsley).
Serves 4-6
Quick soaking method rebydrates dried beans in little more
than one hour. Bring the beans and water for soaking to a boil. Boil for
two minutes. Remove from heat and cover the pot. Let stand in water for
one hour and cook the beans. The beans can spoil if they stand in hot
water soaked for 2 top 3 hours.
Mung, Udad
and Chana Dal
(Trevati
Dal)
� cup mung dal 1 tsp
garam masala
� cup udad dal � tsp
turmeric
� cup chana dal 1 tsp
grated ginger root
3 cups water
Salt to taste
2 Tblsp oil
1 green chilli, chop small (opt)
2 tsp cumin seeds 4
heaping tsp yogurt
1.
Pick over and wash dals
thoroughly. Place the dals in a pot with water, bring to a boil; and
simmer for 20 minutes, covered.
2.
Heat the oil; in a small
saucepan and brown cumin seeds. Add spices and fry for 1 minute.
3.
Add fried spices to the
cooked dals. Add chopped green chilli (optional) and mix well. Simmer
uncovered for 15 minutes.
4.
Season with salt.
5.
Serve in individual
bowls. Top each bowl of dal; with 1 heaping teaspoon of yogurt.
Serves 4-6
To grate fresh ginger root use a hand grater. Peel the
ginger opf its bark-like skin with a knife. Using a grater with small
holes, grate or shred the peeled ginger. If your grater has several whole
sizes use the side with the smallest holes.
