Mung dal with yogurt
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup green mung beans
  • ¼ tsp turmeric powder
  • 1 tsp salt
  • ½ cup plain yogurt, beaten
  • 1" piece ginger, minced
  • 2 small Thai green chillies, minced
  • ½ tsp asafoetida powder (hing)
  • 2 tbsp vegetable oil (like canola)
  • 2 tsp cumin seeds
  • 4-5 cloves
  • 3 dried red chillies (preferably boriya marcha: see ingredient note above)
  • 7-8 curry leaves
  • Cilantro for garnish
  • Basmati rice for serving
Instructions
  1. Wash the mung dal and place in a pot with 3½ cups cold water, salt, and turmeric, and heat over medium. Bring to a boil. Lower heat, cover, and simmer until the dal is cooked (tender but not overly soft). Add more water if the dal is too thick.
  2. Stir in the yogurt. Using an immersion blender or the back of a wooden spoon coarsely blend the dal.
  3. Add the minced ginger, minced chillies, and asafoetida.
  4. To make the tadka or waghar, heat the oil in a small frying pan over medium high until quite hot. Add the cumin seeds, cloves, curry leaves, and dried chillies. Fry for 30 sec, shaking the pan a few times to mix, and then pour over the dal. (Ladle some dal into the pan and pour back into the pot to make sure you get all the good stuff!)
  5. Bring the dal back to a boil. Taste for salt.
  6. Garnish with chopped cilantro and serve over steamed basmati rice.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/green-mung-dal-with-yogurt/