This 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.
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | Approximately 3 cups |
Ingredients
- 1 cup mung dal (split mung beans, yellow in color) or 2 1/2 cups cooked mung dal
- 4 cups water
- 1/2 teaspoon turmeric
- 1 bay leaf
- 1 inch cinamon stick
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 2-3 cloves garlic, finely chopped
- 1 medium-sized onion, finely chopped
- 2 medium-sized tomatoes, chopped
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 67 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 306 mg |
Reviews
It was edible, but the flavor was a bit strange….not sure how to describe it. We made a full Indian meal with many dishes, and this was the least successful of the evening. I’m going to keep looking for a dal recipe that matches what I’ve had in Indian restaurants/from Indian friends!