Ny Times - Buttery Moong Dal With Garlic And Cumin Recipe

Name: Ny Times - Buttery Moong Dal With Garlic And Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed; 1/2 teaspoon turmeric; 1 teaspoon salt; 3 tablespoons ghee, clarified butter or vegetable oil; 1/2 teaspoon cumin; 1 green chile, slit lengthwise; 4 garlic cloves, minced; 1 large shallot, diced; Garam masala or red chile powder (optional); Plain basmati rice, freshly cooked, for serving (optional)

Servings: persons

1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed
1/2 teaspoon turmeric
1 teaspoon salt
3 tablespoons ghee, clarified butter or vegetable oil
1/2 teaspoon cumin
1 green chile, slit lengthwise
4 garlic cloves, minced
1 large shallot, diced
Garam masala or red chile powder (optional)
Plain basmati rice, freshly cooked, for serving (optional)

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Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
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Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, puree dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
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Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
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Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed, 1/2 teaspoon turmeric, 1 teaspoon salt, 3 tablespoons ghee, clarified butter or vegetable oil, and more.

Yes, Ny Times - Buttery Moong Dal With Garlic And Cumin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ny Times - Buttery Moong Dal With Garlic And Cumin

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