Preparation:
You will need a medium-sized saucepan, and a large deep skillet or
saucepan.
To cook split mung beans, rinse off with cold water and then place in a
saucepan with four cups of
water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer
until tender, approximately 20
to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis.
To make Dal Fry:
In another large skillet or saucepan, heat the oil over high heat. Toss
in the garlic and onion and cook
for 2 minutes. Add the chopped tomatoes and cook for one minute longer,
stirring the entire time.
Now pour in the cooked mung dal and stir (watch out for spattering as
the dal first hits the oil). Cook
the dal for 2 to 3 minutes, or if the dal was cold or at room
temperature, cook until hot. Serve
immediately in individual bowls or in one large bowl.
By ALFORD AND DUGUID
This easy dish is very quick to make and a welcome accompaniment for
flatbreads. Dal (split mung
beans) is quickly cooked with a little turmeric, cinnamon, and bay leaf
to make a satisfying soupy
stew. It can also be served as a dal fry, fried with a little garlic,
onion, and tomato. Either way, it
should come to the table piping hot, an ideal companion for fresh
chapatis. |
