In this Gujarati dish, the grains of the Mung Dal remain separate and look quite like rice, if you squint a little. Serve this with any Indian meal.
The dish uses cumin seeds, turmeric and salt. Green chilli is used for a little texture contrast and for the fresh, green chilli flavour.
Mugh Ni Dal | Dry Spicy Mung Dal | A Mung Dal Dish from Gujarat
cuisine: Gujarati, Indian
prep time: 3 hours soaking time
cook time: 20 mins
serves: 4 or more depending on how you use it
1 cup mung dal
3 Tblspns ghee
0.5 tspn cumin seeds
0.25 tspn asafoetida powder
4 fresh green chillies, finely chopped
0.75 tspn salt
0.5 tspn turmeric
Wash the mung dal well and soak in lukewarm water to cover by 2.5 cms for 3 hours. Drain.
Heat the ghee in a kadhai or heavy medium sized pan over a medium high heat. When hot, add the cumin seeds. Let them sizzle for 10 seconds or so and add the asafoetida. Let is sizzle for a moment and then add the mung dal, chillies, salt, turmeric and 0.5 cup water. Stir to mix well and bring to the boil.
Cover tightly and turn the heat to low. Allow to cook for 15 mins until the water has been absorbed.
Garnish with coriander leaves if desired.
Black mustard seeds can also be added with the cumin seeds.
A squeeze of lemon juice can be added at the end.
Some coriander paste can be stirred through when you add the mung dal to the pan. Green coriander goes well with this dish.
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