Serves: 4
Total Calories: 122

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 fresh 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 chili 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 chili 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.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 122
Calories from Fat: 63

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