Serves: 4
Total Calories: 110

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
3 to 5 whole fresh green chili peppers, such as serro
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 melted ghee (optional)
1 teaspoon cumin seeds
1/2 small onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
Freshly ground black pepper

1. Place the dal, 3 1/2 cups water, green chili peppers, turmeric, and salt in a medium saucepan and bring to 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 water, if needed, and simmer until the dal is soft and creamy, about 15 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving bowl, cover and keep warm

2. Heat the oil (and ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 1 minute. Add the ginger and cook another minute. Then add the coriander and cumin and stir about 30 seconds. Remove the pan from the heat and add the paprika. Immediately pour the tarka over the warm dal and swirl lightly to mix, with parts of it visible as garnish. Top with black pepper 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: 110
Calories from Fat: 63

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