1,000 Indian Recipes (192 page)

All cooked beans stay fresh in the refrigerator about 5 days. Reheat with additional water in the microwave or over medium heat. For maximum flavor, reheat any previously cooked or leftover
dal
and then add a fresh
tarka
(sizzling flavor topping), which was used in the main recipe, just before serving.

A note about using
dals
as seasonings:
Dals
are also used as seasonings or to add texture to a dish. They are often processed with herbs and spices, or are simply dry-roasted before being added to a dish. They do not need to be soaked before being used in this way.

Mung Beans (
Mung Dal
)

Yellow Mung Beans with Sautéed Onion and Ginger

Dhulli Mungi ki Dal

Makes 4 to 6 servings

Yellow mung
dal
is a hands-down favorite in northern India. Considered light and easy to digest, this quick-cooking
dal
is comfort food
par excellence
. It marries well with whole-wheat
chapatis
(whole-wheat griddle breads) and with rice—the two food staples of India.

1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water

3
¹
⁄
₂
to 4 cups water

3 to 5 whole fresh green chile peppers, such as serrano

¹
⁄
₄
teaspoon ground turmeric

³
⁄
₄
teaspoon salt, or to taste

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

2 tablespoons peanut or canola oil

1 teaspoon melted ghee (optional)

1 teaspoon cumin seeds

¹
⁄
₂
small onion, finely chopped

1 tablespoon peeled minced fresh ginger

1 tablespoon ground coriander

¹
⁄
₂
teaspoon ground cumin

¹
⁄
₄
teaspoon ground paprika

Freshly ground black pepper

1.
Place the dal, 3
¹
⁄
₂
cups water, green chile peppers, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, uncovered, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining water, if needed, and simmer until the dal is soft and creamy, about 15 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving bowl, cover, and keep warm.

2.
Heat the oil (and the ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 1 minute. Add the ginger and cook another minute. Then add the coriander and cumin and stir about 30 seconds. Remove the pan from the heat and add the paprika. Immediately pour the tarka over the warm dal and swirl lightly to mix, with parts of it visible as a garnish. Top with black pepper and serve.

Garlicky Yellow Mung Beans with Zucchini Wheels
 

Zucchini vaali Dhulli Mung Dal

Makes 4 to 6 servings

I generally make my yellow mung
dal
in a pan and not in a pressure cooker. But here is a pressure cooker recipe for those who want to speed up cooking.

It is quite customary to toss a vegetable or two into the
dal
as it cooks. Here, I add mild-tasting zucchini, which, along with mung
dal
, is considered light and easy to digest. On occasion, I've added white watermelon rind (used in India) or radishes, and they also worked very well.

1 tablespoon
Basic Ginger-Garlic Paste
(or store-bought)

1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water

3 to 3
¹
⁄
₂
cups water

3 to 4 small zucchini, cut into
³
⁄
₄
-inch slices

1 fresh green chile pepper, such as serrano, minced with seeds

2 black cardamom pods, crushed lightly to break the skin

1 (1-inch) stick cinnamon

¹
⁄
₄
teaspoon ground turmeric

³
⁄
₄
teaspoon salt, or to taste

1 tablespoon fresh lime juice

2 tablespoons peanut oil

1 teaspoon cumin seeds

1 small onion, cut in half lengthwise and thinly sliced

1 tablespoon peeled minced fresh ginger

1 tablespoon ground coriander

¹
⁄
₂
teaspoon ground cumin

¹
⁄
₄
teaspoon ground paprika

2 tablespoons finely chopped cilantro

¹
⁄
₄
teaspoon garam masala

1.
Prepare the ginger-garlic paste. Then, place the dal, water, zucchini, ginger-garlic paste, green chile pepper, cardamom pods, cinnamon, turmeric, and salt in a pressure cooker. Secure the lid and cook the over high heat until the regulator to indicates high pressure, then cook about 30 seconds. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully remove the lid, mix in the lime juice, and transfer to a serving bowl. Cover the bowl and keep warm.

2.
To make the tarka, heat the oil in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Then add the minced ginger, stir a few seconds and add the coriander and cumin and stir about 30 seconds.

3.
Remove the pan from the heat, add the paprika, and immediately pour over the hot dal and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the cilantro and garam masala on top and serve.

Yellow Mung Beans with Fresh Curry Leaves

South ki Mung Dal

Makes 4 to 6 servings

Yellow mung
dal
takes on an intriguing change of taste and flavor when we give it a
tarka
(a sizzling flavor topping) of mustard seeds, asafoetida, and fresh curry leaves—the classic south Indian seasonings. With a little more water than other mung bean dishes, this is a soupier
dal
—good for serving with rice, the favored south Indian staple grain. (The northerners prefer whole-wheat.)