Bengali Bhaja Muger Dal
indian, main dish, vegetarian
1 cup yellow split mung beans
5 cup water
1/4 teaspoon turmeric
2 green chiles
3/4 teaspoon salt
1 teaspoon sugar
2 teaspoon cumin, ground
2 teaspoon coriander, ground
1 1/2 tablespoon vegetable oil
1 bay leaf
1/2 teaspoon kalonji seeds
3 tablespoon ginger, minced
1 teaspoon green chile, seeded & minced
1/4 teaspoon garam masala
2 tablespoon lemon -=or=- lime juice
1 ghee, optional
1 green chile, slivered, for - garnis; h
Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes. The dal will acquire a lighter colour & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired.
Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm.
Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Yield: 4 servings