Bhaja Muger Dal
Ingredients
1 C. yellow split mung beans
5 C. water
1/4 tsp. turmeric
2 each green chiles
3/4 tsp. salt
1 tsp. sugar
2 tsp. cumin, ground
2 tsp. coriander, ground
1 1/2 Tbsp. vegetable oil
1 each bay leaf
1/2 tsp. kalonji seeds
3 Tbsp. ginger, minced
1 tsp. green chile, seeded and minced
1/4 tsp. garam masala
2 Tbsp. lemon or lime juice
ghee, optional
green chile, slivered, for
garnish
Cooking Instructions
Place mung beans on ungreased griddle or in a skillet over medium to medium low heat. Stirring often, roast the dal for 8 to 10 minutes. The dal will acquire a lighter color and emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl and wash if desired. Bring water to a boil and stir in the dal along with the turmeric and whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover and stir occasionally. Add salt, sugar, cumin and coriander. Keep warm. Heat oil in a skillet. Add bay leaf and kalonji and fry for a few seconds. Add ginger and minced green chile and fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal and mix well. Simmer for a further couple of minutes and remove from heat. Blend in the garam masala, lemon or lime juice and ghee if desired. Cover and let stand to let the flavors develop. Garnish and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)