Bengali Moong Dhall

1. 1

   Pick over the dhall, removing the odd stones, etc.

2. 2

   Put into heavy saucepan and heat dry over moderate heat, stirring all the time with large metal spoon.

3. 3

   After approximately 5 minutes, the dhall will be smelling cooked and become well speckled with brown.

4. 4

   Immediately, take pan to the sink, and pour in cold water to cover.

5. 5

   Swirl around vigorously and tip out washing water.

6. 6

   Add more water and repeat the washing process until the water runs away clear.

7. 7

   Now add enough water to cover by 1 to 1-1/2 inches (2.5 to 4 cm.).

8. 8

   Bring to boil.

9. 9

   Add 1 tbsp.

10. 10

    ghee, turmeric, cumin and bay leaves.

11. 11

    Turn down to low, cover and boil slowly.

12. 12

    After 10 to 15 minutes, the dhall should be parcooked, the grains beginning to break up at the edges.

13. 13

    Add the coconut, the chilies (just as they are) and the chopped fresh coriander.

14. 14

    Continue to boil slowly, adding a little more water if needed.

15. 15

    Make sure that the dhall doesn't stick at the bottom.

16. 16

    When cooked, add salt.

17. 17

    Now heat ghee/oil in small pan.

18. 18

    When very hot, add whole cumin.

19. 19

    As soon as it begins to pop, pour into the dhall, stir and simmer a couple of minutes.

* Per serving · 4 servings · Values may vary.