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Monday, February 3, 2014

Duo of Whole Dal: Urad and Mung

The kitchen festivities have flared up again...
This is what you get when you have odds and ends of different beans needing to be finished up.  Something utterly fabulous.
Had I not been trying to make space in my Bean cabinet, I never would have thought to mix whole urad, whole green mung, and husked mung.  Who knew it would be so delightful!
Serves 6 as a side
1/3 cup whole urad dal (black gram)
1/3 cup whole green mung
1/3 cup husked mung
3 cups water
1 Tbsp ghee or oil
1 chopped onion
1 chopped tomato
1 Tbsp freshly grated ginger
1/4 tsp turmeric
1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
1/4 tsp chili powder
1/2 tsp salt (or to taste)
2 tsp ghee or oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch hing (asafoetida)
1 sprig curry leaves
3 cloves garlic, grated
1 minced green chili
chopped cilantro
splash of plain yogurt (optional)
1.  Rinse the beans well and soak overnight.  Drain, then place in a slow cooker with the water and cook on low for 5-6 hours.
2.  Make the curry.  Heat the oil in a wok and add the onion.  Cook until translucent.
3.  Add the tomatoes and ginger and cook a few minutes until mushy.
4.  Add the ground spices and salt.  Stir well, then add to the cooked beans.
5.  Make the seasoning.  Heat the oil in a wok and add the mustard and cumin seeds until they start tot crackle.
6.  Add the hing, curry leaves, garlic, and chili and cook for 30 seconds to 1 minute.  Add to the beans.
7.  Taste and adjust the seasoning.  I added a bit of salt and juice from 1 lemon.

Serve garnished with cilantro, a lime wedge, and a splash of yogurt if you wish.  Nobody in this world has a valid excuse NOT to make this at least once in the life.  It's also quite healthy and full of happiness.
I served mine in a thali.
From the top clockwise: 
Whole Urad and Mung Dal
Dead center: Basmati rice
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