Instructions:

Yield: 4 servings

1 cup Yellow split mung beans
5 cup Water
1/4 tsp Turmeric
2 ea Green chiles
3/4 tsp Salt
1 tsp Sugar
2 tsp Cumin, ground
2 tsp Coriander, ground
1 1/2 tbsp Vegetable oil
1 ea Bay leaf
1/2 tsp Kalonji seeds
3 tbsp Ginger, minced
1 tsp Green chile, seeded & minced
1/4 tsp Garam masala
2 tbsp Lemon or lime juice
Ghee, optional
Green chile, slivered, for garnish

Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes. The dal will acquire a lighter colour & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired.

Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm.

Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve.