Mung Dal With Black Mustard Seeds

Recipe Ingredients

1 cup	160g / 5.6oz	Yellow split mung beans
1/4 teaspoon	1.3ml	Turmeric
1/2 teaspoon	2.5ml	Grated fresh ginger
1 tablespoon	15ml	Salt
2 teaspoons	10ml	Lemon juice
3 tablespoons	45ml	Ghee
1/2 teaspoon	2.5ml	Black mustard seeds
1		Green chiles - (or), seeded and shredded
1/4 teaspoon	1.3ml	Black pepper
2 tablespoons	30ml	Chopped coriander leaves

Recipe Instructions

Wash mung beans. Place with turmeric and ginger in a large pot. Add 4 cups water and bring to a boil, stirring often. Reduce heat to medium and simmer, partially covered, for 30 minutes. Turn off heat and beat with a wire whisk. When ready to serve, heat puree until piping hot. Stir in the lemon juice and salt. Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds and fry until they start to turn gray. When they stop sputtering, add the chile. Stir rapidly for a monent and then turn off the heat. Pour over the puree and fold in the chopped coriander. This dal is excellent with almost every vegetable.

Source:
Julie Sahni, "Classic Indian Cooking"

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