Bengali Moong Dhall
indian, side dish, vegetables
6 oz split washed moong dhall
2 bayleaves
1 tablespoon ghee
2 1/2 tablespoon dessicated coconut
1 teaspoon ground turmeric
3 whole chillies (green)
1 teaspoon salt
3 tablespoon chopped fresh coriander
1 teaspoon ground cummin
1 1/2 tablespoon ghee or oil
2 teaspoon whole cummin
Method
Pick over the dhall removing the odd stone etc. Put into solid saucepan and heat dry over moderate heat, stirring ALL THE TIME with largeish metal spoon. After about 5 mins or so, the dhall will be smelling cooked and become well speckled with brown. Immediately, take pan to the sink, and pour in cold water to cover (kerboom!). Swirl around vigorously and tip out washing water. Add more water and repeat the washing process till the water runs away clear.
Now add enough water to cover by 1 to 1 1/2in. (2.5 to 4 cms). Bring to boil, add 1 Tbs ghee, turmeric, cummin and bay. Turn down to low, cover and boil slowly. After about 10 to 15 mins the dhall should be parcooked - the grains are beginning to break up at the edges.
Add the coconut, the chillies (just as they are) and the chopped fresh coriander. Continue to boil slowly, adding a little more water if needed. MAKE SURE that the dhall doesn't stick at the bottom. When cooked, add salt. Now heat ghee/oil in small pan. When very hot, add whole cummin. As soon as it begins to pop, pour into the dhall, stir and simmer a couple of minutes.
Recipe IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 16 May 97 National Cooking Echo Ä
Yield: 4 servings