Serves: 4
Total Calories: 129

1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
3 1/2 to 4 cups water
1/4 teaspoon ground turmeric
3/4 teaspoon salt, or to taste
1/4 cup finely chopped fresh cilantro, including soft stems
2 tablespoons peanut oil or canola oil
1 teaspoon ghee (optional)
4 to 6 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 tablespoons minced fresh curry leaves
1/2 teaspoon ground fenugreek seeds
1/8 teaspoon ground asafoetida
1/4 teaspoon ground paprika

1. Place the dal, 3 1/2 cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, uncovered, 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 cilantro during the last 5 minutes of cooking. Remove to a serving bowl, cover, and keep warm.

2. Heat the oil (and the ghee, if using) in a small nonstick saucepan over medium heat and cook the red chili peppers, stirring, about 30 seconds (stand back incase they burst). Add the mustard and cumin seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves, fenugreek seeds, and asafoetida, and cook about 1 minute. Remove from heat, add the paprika, and immediately pour the tarka over the warm 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: 129
Calories from Fat: 63

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