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MUNG DAAL (DRY)

1 c. mung dal (without skin)
2-1/2 c. water
1 t. salt
1 T. vegetable oil
1/4 t. black mustard seeds
clove garlic, chopped
1/4 t. chopped fresh ginger
/4 t. garam masala (Indian spice mixture)
1 small tomato, chopped

Mung beans are green when whole, but when split and skinned, the
resulting mung dal is yellow (smaller than chana dal). This is a
quick and easy dal.

Bring 2-1/2 c. water to a biol in a medium size pot and add the
salt to it.

After carefully sorting out the dal by hand to remove any foreign
objects, wash clean under running water and drain. Add dal to the
boiling water. When the water begins its second boil, reduce heat
to medium and cook uncovered for 10 min. Place a tightly fitting
lid on the pot, reduce heat to low, and cook another 10 min. The
dal should have become soft and there should be almost no water
left in the pot. If there is some water left, simmer and stir the
dal continuously until the water has evaporated.

(The directions say to remove the dal to a bowl, dry the pot, heat
oil and spices in the pot, then add the dal back to the pot. I
think it is easier to heat the oil and spice in a small pan, then
add to the pot, as above.) Heat the vegetable oil separately from
the dal and add the mustard seeds, chopped garlic and chopped ginger
to the oil. The mustard seeds will begin to pop and spatter when
the oil becomes hot. When they have all popped, combine the hot
oil and the dal. Stir for a minute, then add the garam marsala
and the chopped tomato. Mix well and continue to stir for 5 min.
until the dal is well heated. This dal should be served hot and
may be reheated before serving. While most dals are thin and
soup-like, this particular preparation comes out somewhat dry and
lumpy by comparison.

serves 4.

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