Serves: 4
Total Calories: 124

1 cup green mung beans (saabut mung dal), sorted and washed in 3 to 4 changes of water
4 1/2 to 5 cups water
2 nickel-size slices peeled fresh ginger
1 tablespoon pelled and minced (or ground) fresh ginger
1 to 3 fresh green chile pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
1/4 teaspoon , hot red pepper flake, , or to taste
2 tablespoons peanut oil
1 piece fresh ginger (1-inch), peeled and cut into thin matchsticks
1 teaspoon cumin seeds
1 small onion, finely chopped
1 large tomato, coarsely chopped
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon Garam Masala

1. Place the dal, water, ginger slices, minced or ground ginger, green chili peppers, salt, turmeric, and red pepper flakes in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the dal it should be very soft and creamy. If not, simmer over medium heat until done. Remove to a serving dish, cover, and keep warm.

2. Heat the oil in a small nonstick saucepan over medium heat and cook the ginger matchsticks until golden, about 2 minutes. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until soft, about 2 minutes.

3. Stir in the coriander, cumin, and paprika, then transfer to the dal and swirl lightly, with bits 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: 124
Calories from Fat: 63

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