Serves: 4
Total Calories: 141

1 tablespoon mustard oil
1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
1 large russet potato (or any kind), peeled and cut into 1/2-inch pieces
4 to 4 1/2 cups water
1 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
1 to 3 teaspoon sugar
1 to 2 tablespoon fresh lemon juice
1/4 cup finely chopped fresh cilantro, including soft stems
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon kalonji seeds
1 clove fresh garlic (large), minced
1/8 teaspoon ground asafoetida

1. Heat the mustard oil in a large nonstick wok or saucepan over medium-high heat and roast the dal and potato, stirring and shaking the pan, until the dal is golden, about 3 minutes.

2. Add 4 cups water, salt, cayenne pepper, and turmeric and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining 1/2 cup water, and simmer until the dal is soft and creamy, about 15 minutes. Mix in the sugar, lemon juice, and cilantro, and transfer to a serving dish. Cover and keep warm.

3. Heat the vegetable oil in a small nonstick saucepan over medium-high heat and add the cumin and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the garlic and asafoetida, stir a few seconds, and add to the dal. Swirl lightly to mix, with parts of it visible as a garnish. 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: 141
Calories from Fat: 66

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