Serves: 4
Total Calories: 116

1 cup yellow mung beans (dhulli mung dal), sorted and wased in 3 to 4 changes of water
2 cups water
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 teaspoon mango powder
3 tablespoons finely chopped cilantro, including soft stems
1 large tomato, finely chopped
1/2 small onion, finely chopped
1 fresh green chile pepper, such as serrano, minced with seeds
2 tablespoons vegetable oil or melted ghee
1 teaspoon cumin seeds
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper, or ground paprika

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 cook over medium-high heat, stirring once or twice, until the dal is soft and all the water has been absorbed, 10 to 12 minutes.

2. Very carefully, trying not to break the dal, mix in the mango powder and cilantro, then transfer to a serving dish. Scatter the tomato, onion, and green chili pepper over the dal and mix lightly with a fork.

3. Heat the oil (or ghee) over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cayenne pepper (or paprika), pour over the dal, 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: 116
Calories from Fat: 63

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