Mung dal flavored with Black Mustards Seeds

Serves 4
7 oz. or 1/2 package Ajika Green Split Moong Dal rinsed with 2-3 changes of water and drained
1/4 teaspoon turmeric
1/2 teaspoon grated fresh ginger
Salt to taste

Spice Seasonings
3 TB Ghee
1 Ts Black mustard seeds
1/2 tsp. cumin seeds 
1/4 tsp. asafetida
1 ea. Green chilies, seeded & minced
or 1/4 teaspoon red chili powder
2 TB Chopped cilantro/coriander leaves
Fresh Seasonings
2 Ts Lemon juice

-Place lentils in a pot with a tight lid with 4 cups water, ginger and turmeric. Bring to a full boil, Lower heat to medium low and add the salt. Cover and cook for about 15 – 20 minutes till the lentils are soft. Adjust water so the dal does not stick to the bottom of the pan. Remove from fire and set aside.
– Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds & fry till they start to splutter. Quickly add the cumin seeds and asafetida and then red chili powder and green chilies .
– Pour over the dal
– Stir in the lemon juice
– Garnish with cilantro


Tags: , , , , , , , , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: