Dhulli Mung Ki Dal
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 cup yellow mung beans, sorted and washed in 3-4 changes of water
- 3 1⁄2 - 4 cups water
- 3 -5 whole fresh green chili peppers, such as serrano
- 1⁄4 teaspoon ground turmeric
- 3⁄4 teaspoon salt (to taste)
- 1⁄4 cup finely chopped fresh cilantro, including the stems
- 2 tablespoons peanut oil or 2 tablespoons canola oil
- 1 teaspoon melted ghee
- 1 teaspoon cumin seed
- 1⁄2 small onion, finely chopped
- 1 tablespoon peeled minced fresh ginger
- 1 tablespoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground paprika
- fresh ground black pepper
directions
- Place the mung beans, 3 1/2 cups water, green chile peppers, turmeric, and salt in a saucepan; bring to a boil over high heat; decrease heat to medium and cook beans, uncovered, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes.
- Decrease heat to low, add in the remaining water, if needed, and simmer until the beans are soft and creamy, about 15 minutes.
- Mix in the cilantro during the last 5 minutes of cooking.
- Transfer to a serving bowl, cover, and keep warm.
- Heat the oil and ghee in a small saucepan over med-high heat; add in the cumin seeds; they should sizzle upon contact with the hot oil; quickly add the onion and cook, stirring, until golden, about 1 minute.
- Add in the ginger and cook another minute.
- Add in the coriander and cumin; stir about 30 seconds.
- Remove pan from heat and add the paprika.
- Immediately pour the mixture over the warm dal and swirly lightly to mix with parts of it visible as a garnish.
- Top with black pepper and serve.
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