Roasted Yellow Mung Beans And Potatoes Recipes
ROASTED YELLOW MUNG BEANS AND POTATOES
Number Of Ingredients 15
Steps:
- 1. Heat the mustard oil in a large nonstick wok or saucepan over medium-high heat and roast the dal and potato, stirring and shaking the pan, until the dal is golden, about 3 minutes.2. Add 4 cups water, salt, cayenne pepper, and turmeric and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining 1/2 cup water, and simmer until the dal is soft and creamy, about 15 minutes. Mix in the sugar, lemon juice, and cilantro, and transfer to a serving dish. Cover and keep warm.3. Heat the vegetable oil in a small nonstick saucepan over medium-high heat and add the cumin and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the garlic and asafoetida, stir a few seconds, and add to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ROASTED MUNG BEAN PURéE
_Bhaja Muger Dal_
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Dry-roast dal in wok over moderately high heat, stirring constantly, 3 minutes. Reduce heat to moderately low and continue to dry-roast, stirring constantly, until dal turns medium brown and gives off a nutty aroma, about 6 minutes.
- Rinse dal in several changes of water in a large bowl (hot beans will cause steam) to remove any impurities, then drain in a sieve.
- Bring 3 cups water to a boil in a 3-quart heavy saucepan. Add dal and return water to a boil, then reduce heat and simmer, covered, stirring occasionally, until dal is soft, 35 to 40 minutes. Pulse dal with salt and sugar in a food processor until blended, adding enough of remaining cup water to make a soupy purée.
- Cut a 1-inch slit lengthwise in middle of each chile. Heat ghee with cumin seeds and bay leaves in wok or a large heavy skillet over high heat until seeds begin to sputter and release their aroma, 15 to 30 seconds. Add chiles and ginger and cook, stirring, 1 minute. Pour in dal carefully (mixture will spatter) and bring to a boil, stirring, then immediately remove from heat. (Do not eat bay leaves. Chiles can be eaten but are very hot.)
- Available at Indian markets and Kalustyan's (212-685-3451).
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