Moong Dal

An easy vegetarian curry with ginger, chiles, tomatoes, spices, and garlic. Serve hot in soup bowls, or over rice.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 330 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 teaspoon cumin seed
• 3 teaspoons lemon juice
• 2 cloves garlic, finely chopped
• 1 teaspoon diced jalapeno chile pepper
• 1 pinch Asafoetida
• 1.5 teaspoons salt
• 0.5 teaspoon ground turmeric
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon grated fresh ginger root
• 2.5 cups water
• 0.5 dried red chile pepper
• 0.5 cup diced tomatoes
• 2.5 cups moong dal (split husked mung beans)

Recipe Instructions

Step 1

Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.

Step 2

Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.

Step 3

Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.