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Mogar Si Sabzi/Curried Mung Dhal<br />
Serves: 3-4<br />
INGREDIENTS:<br />
1 cup yellow split lentils<br />
1 teaspoon red chilli powder<br />
½ teaspoon coriander powder<br />
¼ teaspoon turmeric powder<br />
salt, to taste<br />
¾ cup water<br />
1 tablespoon oil<br />
¼ teaspoon each of mustard and cumin seeds<br />
2-3 pinches of hing (asafoetida)<br />
½ lemon, juice only<br />
2-3 pinches of garam masala (spice mix)<br />
1 teaspoon coriander leaves, finely chopped (optional)<br />
chapati or bhakari, to serve<br />
METHOD:<br />
Wash and soak lentils in water for 2 hours<br />
Mix chilli, coriander, turmeric and salt in 2 tablespoons water<br />
Heat oil in a heavy pan, add seeds, allow to sputter<br />
Add hing and 2 tablespoons masala water<br />
Stir and cook for 1 minute<br />
Add drained dhal and water, and cover<br />
Cook for 7-8 minutes or until dhal is soft but not mushy. Stir<br />
gently from time to time, without breaking the dhal<br />
Add lemon juice and garam masala and mix<br />
Allow most of the water to evaporate once cooked<br />
Garnish with coriander if desired<br />
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TO SERVE:<br />
Serve hot with chapati or bhakari.<br />
jain cuisine 74
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