1,000 Indian Recipes (193 page)

1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water

3
¹
⁄
₂
to 4 cups water

¹
⁄
₄
teaspoon ground turmeric

³
⁄
₄
teaspoon salt, or to taste

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

2 tablespoons peanut or canola oil

1 teaspoon ghee (optional)

4 to 6 whole dried red chile peppers, such as chile de arbol

1 teaspoon black mustard seeds

¹
⁄
₂
teaspoon cumin seeds

2 tablespoons minced fresh curry leaves

¹
⁄
₂
teaspoon ground fenugreek seeds

¹
⁄
₈
teaspoon ground asafoetida

¹
⁄
₄
teaspoon ground paprika

1.
Place the dal, 3
¹
⁄
₂
cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, uncovered, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining
¹
⁄
₂
cup water, and simmer until the dal is soft and creamy, about 15 minutes. Mix in the cilantro during the last 5 minutes of cooking. Remove to a serving bowl, cover, and keep warm.

2.
Heat the oil (and the ghee, if using) in a small nonstick saucepan over medium heat and cook the red chile peppers, stirring, about 30 seconds (stand back in case they burst). Add the mustard and cumin seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves, fenugreek seeds, and asafoetida, and cook about 1 minute. Remove from heat, add the paprika and immediately pour the tarka over the warm dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.

Roasted Yellow Mung Beans and Potatoes

Bhuni Mung Dal aur Aalu

Makes 4 to 6 servings

Flavored strongly with mustard oil and kalonji seeds, this typical Bengali-style soupy
dal
with potatoes is perfect over steamed short-grain rice.

1 tablespoon mustard oil

1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water

1 large russet potato (or any kind), peeled and cut into
¹
⁄
₂
-inch pieces

4 to 4
¹
⁄
₂
cups water

1 teaspoon salt, or to taste

¹
⁄
₄
teaspoon cayenne pepper, or to taste

¹
⁄
₄
teaspoon ground turmeric

1 to 3 teaspoons sugar

1 to 2 tablespoons fresh lemon juice

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

1 tablespoon vegetable oil

1 teaspoon cumin seeds

¹
⁄
₂
teaspoon kalonji seeds

1 large clove fresh garlic, minced

¹
⁄
₈
teaspoon ground asafoetida

1.
Heat the mustard oil in a large nonstick wok or saucepan over medium-high heat and roast the dal and potato, stirring and shaking the pan, until the dal is golden, about 3 minutes.

2.
Add 4 cups water, salt, cayenne pepper, and turmeric and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining
¹
⁄
₂
cup water, and simmer until the dal is soft and creamy, about 15 minutes. Mix in the sugar, lemon juice, and cilantro, and transfer to a serving dish. Cover and keep warm.

3.
Heat the vegetable oil in a small nonstick saucepan over medium-high heat and add the cumin and kalonji seeds; they should sizzle upon contact with the hot oil. Quickly add the garlic and asafoetida, stir a few seconds, and add to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.

Punjabi Dry-Cooked Yellow Mung Beans

Sookhi Dhulli Mung Dal

Makes 4 to 6 servings

This typical Punjabi dry-cooked
dal
—similar to a rice pilaf, with each grain soft and fluffy, yet separate— can be presented as a warm salad, especially if you fold in some finely chopped ripe, firm tomatoes, and seedless cucumbers.

Try this
dal
as a stuffing for
samosas
(deep-fried triangular pastries),
paranthas
(griddle-fried breads), and hollowed-out vegetables such as bell peppers, tomatoes, bitter melons, and zucchinis.

1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water

2 cups water

¹
⁄
₄
teaspoon ground turmeric

¹
⁄
₂
teaspoon salt, or to taste

¹
⁄
₄
cup finely chopped cilantro, including soft stems

¹
⁄
₂
teaspoon mango powder

2 tablespoons canola oil or melted ghee

1 teaspoon cumin seeds

1 small onion, cut in half lengthwise and thinly sliced

1 tablespoon peeled minced fresh ginger

1 fresh green chile pepper, such as serrano, minced with seeds

1 small tomato, coarsely chopped

1 tablespoon ground coriander

¹
⁄
₂
teaspoon ground paprika

¹
⁄
₄
teaspoon garam masala

1.
Soak the dal in water to cover by 2 inches, about 2 hours. Drain and transfer to a medium saucepan. Add the water, turmeric, and salt and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring once or twice, until the dal is soft and all the water has been absorbed, 10 to 12 minutes. Very gently, trying not to break the dal, mix in the cilantro and mango powder. Transfer to a serving dish, cover, and keep warm.

2.
To make the tarka, heat the oil (or ghee) over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot ghee. Quickly add the onion and cook, stirring, until golden, 2 to 3 minutes. Add the ginger and green chile pepper, then add the tomato and cook, stirring, until the tomato is slightly soft, about 1 minute. Add the coriander and paprika and stir about 30 seconds. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish, sprinkle the garam masala on top, and serve.

Sindhi Dry-Cooked Yellow Mung Beans