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Print this Recipe    Mungbeans Lentils

Dhuli Mung Aur Masur Ki Dal (Mung Beans and Orange Lentils)
Yield: 6 Servings

1 cup split masur dal (orange lentils)
1 cup split, skinned mung dal (mung beans)
1 cup zucchini rounds (1 lg or 2 small)
5 cups water
2 tsp ground turmeric
salt
2 jalapenos, whole or chopped, optional
2 Tbsp cilantro leaves, chopped

1/4 cup oil
2 tsp ginger, peeled and minced
1/2 cup yellow onion, finely chopped
1 tsp cumin seeds
1 tsp ground cumin
3 tsp ground coriander
1/4 tsp paprika

Combine dals in a bowl and wash several times with cold water.
Drain. Place masur dal, mung dal, zucchini, water, turmeric, salt
to taste and chiles in saucepan and simmer until foam subsides.
Cover, leaving lid slightly ajar and cook until tender, 15 to 20
mins. Check occasionally and add water if dal is too thick.

Transfer to serving dish, pour tarka over and mix lightly. Garnish
with cilantro. Serve with rice or roti.

Heat oil in saucepan and brown ginger and onion. Stir in remaining
ingredients and mix to combine. Add to dal while still hot.

NOTES: To reheat leftover dal, add water (dal will have thickened)
and add fresh tarka when ready to serve.

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