Recipe - Mung Dal With Black Mustard Seeds

1 cup Yellow split mung beans
One fourth teaspoon Turmeric
One half teaspoon Grated fresh ginger
1 teaspoon Salt
2 teaspoon Lemon juice
3 tablespoon Ghee
One half teaspoon Black mustard seeds
1 Green chilies, seeded &
shredded OR
One fourth teaspoon black pepper
2 tablespoon Chopped coriander leaves

Wash mung beans. Place with turmeric & ginger in a large pot. Add 4 cups
water & bring to a boil, stirring often. Reduce heat to medium & simmer,
partially covered, for 30 minutes. Turn off heat & beat with a wire whisk.
When ready to serve, heat puree till piping hot. Stir in the lemon juice &
salt.

Heat ghee over a high heat in small frying pan. When very hot, carefully
add the mustard seeds & fry till they start to turn grey. When they stop
sputtering, add the chili. Stir rapidly for a monent & then turn off the
heat. Pour over the puree & fold in the chopped coriander.

This dal is excellent with almost every vegetable.

Julie Sahni, "Classic Indian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini