Split mung dal or yellow mung that's what some call it. This dal is very light actually a soupy consistency but I left it bit thick cause was going to serve with chapati.This dal is also nice to serve to someone with a stomach bug with a bit of lemon juice. To make it as a meal dish, add chopped vegetables.
Serves 2-4
Time: 40 minutes
1 cup split mung dal, soaked for at least 1 hour in hot water
1 small onion chopped finely
1 tsp ginger chopped finely
1 tsp garlic chopped finely
3 cups water
2-3 tbs fresh coriander chopped + the stems
1/2 tsp turmeric
1/2 tsp garam masala
2 tbs ghee
1/2 tsp cumin
2-3 hot green chillies (optional)
Salt
Method
Add the dal, water, turmeric, salt and 1/2 tbs ghee in a pot and let it simmer till the dal is cooked. Keep it aside.
Heat the remaining ghee in a small pan. Add the cumin and the ginger/garlic. Fry it for a minute till it's slightly browned. Then add the onions. Brown them light.
When the onions have just changed colour, tip the mix in the cooked dal. Season the dal well. Stir in the garam masala and the coriander stems. Let it simmer till stems have softened and the dal is thickened a bit.
Serve the dal hot with fresh coriander with chapati or rice.
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