January 23, 2012

Mung-Matar dal

This is a tasty result of yet another of my many experiments in kitchen.  I was playing with different ideas of how to cook lentils. I did not wish to make the regular preparations and yet wished something simple. Unable to settle with either mung or matar (yellow split peas), I decided to use both. Instead of boiling the lentils, the cooking method was soaking and grinding into paste before cooking over medium heat for some time. It created a fine grainy texture and a highlighted the almost raw flavors and aroma that is signature of the Bengali style of cooking ‘bhape’. How deliciously it paired up with the rustic Indian breads. 

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 6)

1/2cup split yellow mung
1/2cup yellow split peas
2 green chili
1 large tomato
1 onion
1inch ginger
1sp cumin powder
1/2sp turmeric powder
1 pinch mace grounded
750ml water
3tbsp cream
Salt, sugar


1.      Soak both the lentils separately overnight.
2.      Make a fine paste of the lentils along with tomato, ginger and chili.
3.      In a heavy-bottomed pan, add 1 tbsp ghee. Add the lentil paste and cook on high heat for 10 mins taking care that it does not stick to bottom.
4.      Add cumin and turmeric powder. Season with salt and 1sp of sugar.
5.      Add 500 ml of water and cook on medium heat for ~30 mins with occasional stirring. It will be a thick paste like mixture.
6.      In mean time, slice the onion and fry until brown.
7.      Increase the heat. Add 250ml water and the cream. Bring to boil.
8.      Garnish with fried onion, mace and a bit of cream before serving.

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