Moong Dal

1 cup dried moong dal (split, hulled, mung beans), soaked for 3-4 hours
2 cups water
1 1/2 teaspoons salt
1/2 teaspoon ginger paste
1 teaspoon diced green chile
3 teaspoons lemon juice
1/2 teaspoon ground turmeric
2 teaspoons ghee
1 teaspoon cumin seed
1 dried red chile pepper (whole)
onion powder and a pinch of garlic powder
1 Tbsp garlic paste

Moong dal can be found at most any Asian or Indian grocer (in an Asian market, they may be sold as Mung Beans). They are tiny, oval, and pale. The longer they soak, the better they cook.

This recipe sets well, so you can make it up early, and let it sit as you are preparing other foods - just warm it up on the stove, or put it in the microwave. Tastes delicious over lemon rice or plain basmati rice.

If you have it on hand, the onion/garlic powder can be replaced by a pinch of hing (Asafoetida). I don't tend to use this in my own kitchen, though.

1. Soak moong dal in about 3 cups of water for 3-4 hours. Drain.

1. Heat split peas and 2 cups water, with salt, until boiling. Reduce heat to medium and cook 20-30 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, green chiles, lemon juice and turmeric.

3. Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated at onion and garlic powders, and garlic. Stir mixture into dal and add cilantro; mix well.

Serving Size: 6

Number of Servings: 1

Recipe submitted by SparkPeople user FDNATICK.