Bhaja Muger Dal Recipe
1 cup yellow split mung beans
5 cup 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 & minced
1/4 tsp garam masala
2 tbsp lemon -=or=- lime juice
1 ghee, optional
1 green chile, slivered, for - garnis, h
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 colour & emit a nutty aroma. Be
careful that they do not turn a dark brown. Transfer to a bowl &
wash if desired.
Bring water to a boil & stir in the dal along with the turmeric &
whole chiles. Simmer, covered, until the dal is tender, 35 to 45
minutes. While cooking, uncover & stir occasionally. Add salt, sugar,
cumin & coriander. Keep warm.
Heat oil in a skillet. Add bay leaf & kalonji & fry for a few
seconds. Add ginger & minced green chile & fry until the ginger is
lightly browned which should be no more than 2 minutes. Stir
constantly. Pour into the dal & mix well. Simmer for a further
couple of minutes & remove from heat. Blend in the garam masala,
lemon or lime juice & ghee if desired. Cover & let stand to let the
flavours develop. Garnish & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
to Indian Recipes
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