- Boil split mung beans in 4 cups water, ginger paste & salt until mushy.
- In a separate pan, heat oil over medium-high heat & sputter cumin seeds.
- Add green chilies and fry until surfaces blister and turn grey.
- Add cooked lentils, a cup of simmering water along with salt & sugar.
- Bring to a boil, garnish with ghee and remove from heat.
Wednesday, November 23, 2016
Mung Bean Lentils - Kacha Mooger Dal
Rarely do I cook lentils without adding vegetables, but these split mung beans taste really good just the way they are, without embellishments. The traditional way to prepare split mung beans is to toast them to a golden brown before cooking them in water. Kacha means raw, i.e. not toasted. I generally put lentils on the boil first, before cooking a side of vegetables or the main meat/fish/seafood dish, so that by the time the rest of dinner is ready, the lentils are done and simply need to be tempered.
There isn't a simpler way to cook lentils than what I made today.
1 cup split mung beans, washed and drained
4 Tbsp. vegetable oil
1 tsp shah jeera/cumin seeds
1 tsp. ginger paste
salt and sugar to taste
4 green chilies, split
1 tsp. ghee/butter
Serve as a side dish with hot rice or any Indian bread.