Bhaja muger dal

Yield: 4 Servings

Ingredients:

1 c Yellow split mung beans
5 c Water
1/4 ts Turmeric
2 ea Green chiles
3/4 ts Salt
1 ts Sugar
2 ts Cumin ground
2 ts Coriander ground
1 1/2 tb Vegetable oil
1 ea Bay leaf
1/2 ts Kalonji seeds
3 tb Ginger minced
1 ts Green chile seeded & minced
1/4 ts Garam masala
2 tb Lemon -=OR=- lime juice

Instructions:

Ghee optional Green chile slivered for -- garnish Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often roast the dal for 8 to 10 minutes. The dal will acquire a lighter colour & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer covered until the dal is tender 35 to 45 minutes. While cooking uncover & stir occasionally. Add salt sugar cumin & coriander. Keep warm. Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve. Bharti Kirchner The Healthy Cuisine of India: Recipes from the

Bengal Region