Mung Dal with Black Mustard Seeds

1. 1

   Wash mung beans.

2. 2

   Place with turmeric and ginger in a large pot.

3. 3

   Add 4 cups water and bring to a boil, stirring often.

4. 4

   Reduce heat to medium and simmer, partially covered, for 30 minutes.

5. 5

   Turn off heat and beat with a wire whisk.

6. 6

   When ready to serve, heat puree until piping hot.

7. 7

   Stir in the lemon juice and salt.

8. 8

   Heat ghee over a high heat in small frying pan.

9. 9

   When very hot, carefully add the mustard seeds and fry until they start to turn grey.

10. 10

    When they stop sputtering, add the chili.

11. 11

    Stir rapidly for a monent and then turn off the heat.

12. 12

    Pour over the puree and fold in the chopped coriander.

13. 13

    This dal is excellent with almost every vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.