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moong dal- mashed lentils/split mung beans

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Old 07-26-2009, 06:54 AM   #1
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Thumbs up moong dal- mashed lentils/split mung beans

this is delish!! started out as a mashed potato substitute for phase one and is now fave comfort food! usually triple the recipe because prep requires some time&work. converted metric measurements so you might have to tweak them a little


MOONG DAL

1 cup split mung beans/masoor dal (red lentils-they are quite tiny)
2 large tomatos, chopped
2 green chili peppers, diced/chopped
1 piece fresh ginger approx. 1 inch around, chopped finely
3 large garlic cloves, chopped finely
¼ teasp. ground curcuma/turmeric
salt to taste
1 tablesp. chopped cilantro
approx 8 curry leaves
1 tablesp. olive oil (or other sb-friendly oil)
garam masala to taste
http://indianfood.about.com/od/masal...arammasala.htm

1. wash beans/lentils and soak in cold water for 15 minutes
2. bring 1 ¼ liters (1.3 quarts) of water to boil. add beans/lentils, tomatoes, chili peppers, ginger and about 2/3 of the garlic and curcuma. let boil 30 min. Add salt to taste.
3. remove pot from stove and mash mixture until smooth (or with a few lumps-whichever you prefer )
4. fold in cilantro and curry leaves and simmer mixture for another 5 minutes
5. heat oil in pan and fry remaining garlic until goldenbrown then fold into moong dal mixture
6. finito!! enjoy.
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Last edited by jandaman : 07-28-2009 at 08:19 AM.
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Old 07-26-2009, 11:01 AM   #2
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Number of servings, please. Maybe four?

Note: Curcuma is turmeric.
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Old 07-28-2009, 08:19 AM   #3
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thx ruth! i have to watch out for those pesky translating errors. oh and serves four. (sorry!)
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Old 08-01-2009, 08:37 AM   #4
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Default Moong dal questions

Janet

I bought the red lentils and am prepping to try this recipe.

Questions:
I'm not sure what kind of chili peppers to use. Is fresh better? Would dried ones work? or canned?
Curry leaves-I have a live curry plant. The leaves are very small, like rosemary. Does that work and would I really only use 8? They are very small.

Thanks!
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