Chilkewali Mung Dal Split Green Mung Beans Mumbai Style Recipes

MOM'S SIMPLE MOONG DAL RECIPE WITH GARLIC CHILI TADKA.

Steps:

• Wash and soak the Mung Dal for an hour.
• In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
• Or pressure cook on medium for 1 whistle ( 6 minutes at high pressure). Let the pressure release on its own . The dal in the pictures is pressure cooked hence well mashed.
• Once the beans are cooked, In a small pan, add the oil and heat on medium-high heat.
• Add mustard seeds and let them start to sputter. Reduce heat to low medium.
• Add the garlic, chili and asafetida-hing. (If you have an electric stove the temperature won't immediately come down, and garlic can burn, so wait for a minute or take pan off the stove to reduce the heat of the pan, then add garlic and chili)
• Cook until the garlic and chili have brown edges.
• Drop this tadka into the cooked dal, mix just lightly so a good portion of the tempering stays on top of the dal. and serve hot.

SPLIT GREEN MUNG BEANS, MUMBAI-STYLE

Steps:

• Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you're using them. Turn off the heat and stir in the cumin.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.