MUNG DAL ( WHOLE )

Mungi, a common household pulses found in any South Asian homes. There are various ways of cooking them. Some don't temper, some add spinach or even meat to it. I prefer mine very simple. I like my mungi with very fewer spices but lots of finely chopped ginger. Because ginger not only enhances the taste of the dal but also works as a therapeutic to the stomach. 

Serves 4

Time: 30 minutes

1 cup mung dal ( whole ), soaked overnight or at least 4 hours

1 small onion finely chopped

1 tbs finely chopped ginger

1 tsp chopped garlic

A few green chillies chopped

2 tbs chopped fresh coriander

1/2 tsp cumin

1/4 tsp turmeric or just a pinch

3-4 cups water ( adjust )

2 tbs ghee

Salt

Method

Heat the ghee in a pot, add the cumin, onions, garlic and the ginger. Cook them for 3 minutes till slightly golden in colour and then add the mung dal. 

Coat the dal well with onion mixture and add the salt, turmeric and 1 tbs chopped coriander.  Pour in the water and bring it to a simmer. 

If you are using a pressure cooker then do the whole process in the pressure and cook for 3-4 whistles or if just the pot then let it cook for 30 minutes till the mung dal has cracked, softened and thickened. 

Add the remaining chopped coriander just before serving and if one likes, then extra tsp/tbs of ghee can be added. 

I like mine with freshly chopped onions and extra chillies for the heat. 

Enjoy it with chapatti or rice.