Ingredients

  • 1 cup split green mung beans (chilkewali mung dal)
  • 1 teaspoon turmeric
  • 1 teaspoon minced garlic
  • ½ teaspoon minced and seeded hot green chili
  • ¾ cup chopped onions
  • 1 cup chopped tomatoes (canned is fine)
  • 1 ½ teaspoons brown sugar
  • 1 ½ teaspoons salt
  • 2 tablespoons sunflower or safflower oil, or other neutral oil
  • 1 teaspoon brown mustard seeds
  • 2 tablespoons julienned fresh ginger
  • 12 curry leaves (optional)
  • 1 teaspoon ground cumin
  • 3 tablespoons chopped fresh cilantro
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      104 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 720 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 4 servings

Preparation

  1. Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
  2. To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you’re using them. Turn off the heat and stir in the cumin.
  3. Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

50 minutes

Dining and Cooking