Dhulli Mung Ki Dal

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 decrease heat to low, add in the remaining water, if needed, and simmer until the beans are soft and creamy, about 15 minutes.
• 3 mix in the cilantro during the last 5 minutes of cooking.
• 4 transfer to a serving bowl, cover, and keep warm.
• 5 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.
• 6 add in the ginger and cook another minute.
• 7 add in the coriander and cumin; stir about 30 seconds.
• 8 remove pan from heat and add the paprika.
• 9 immediately pour the mixture over the warm dal and swirly lightly to mix with parts of it visible as a garnish.
• 10 top with black pepper and serve.