Mung Dahl Recipe

Home : Contact


Recipe Categories:
Indian


You are viewing:
Mung Dahl Recipe

 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.




Mung Dahl

 

Ingredients

1 1/2 cup mung dahl, split
2 each garlic cloves, peeled
2 slice fresh ginger, peeled
1 tbsp cilantro
1 tbsp tumeric
1/2 tsp cayenne, optional
1 1/2 tsp salt
1 1/2 tbsp lemon juice
3 tbsp ghee
1 pinch asafetida
1 tsp whole cumin seeds
1 lemon wedges



 

Preparation

Clean & wash dahl. Place in a heavy pot. Add 5 c water & bring to a
boil. Reduce heat & remove froth. Add garlic, ginger, cilantro,
turmeric & cayenne. Cover, leaving lid slightly ajar & cook for 1 1/2
hours. Stir occasionally. When cooked, add salt & lemon juice.

In a skillet, heat ghee til lhot. Add asafetida & a few seconds
later, add the cumin. When the cumin seeds darken, remove from heat
& add to the cooked dahl & serve.

Madhur Jaffrey, "An Invitation to Indian Cooking"

 

 

Servings: 6

 

 

 

 


 

Mung Dahl Recipe brought to you by Recipes 4U