Serves: 4
Total Calories: 153

1 1/2 cups split green mung beans (chilkae vaali mung dal), sorted and washed in 3 to 4 changes of water
2 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 stick cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
2 tablespoons peeled and finely chopped fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
2 large tomatoes, finely chopped
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
3/4 teaspoon salt, or to taste
3 1/2 to 4 cups water
Fresh lime juice, to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 cup finely chopped scallion, white parts only
1/4 teaspoon Garam Masala

1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain. Heat the oil in a medium saucepan over medium-high heat. Add the cumin seeds, cinnamon, and cardamom pods they should sizzle upon contact with the hot oil. Quickly add the ginger, green chili peppers, and tomatoes and stir about 1 minute.

2. Add the coriander, fenugreek leaves, cumin, turmeric, asafoetida, and salt, then add the dal plus all the water. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until all the water has been absorbed and the dal is tender about 30 minutes. Add extra water, if needed. Mix in the lime juice, cilantro, and scallions, transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 153
Calories from Fat: 64

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