2 Fistfuls mung beans
Water
1/4 ts Turmeric powder
Salt
Optional:
Garlic; crushed
Butter or oil
Ginger
Seasonings:
Mustard seeds
Cumin seeds
Green chillies; in:
Butter or oil
Garnish:
Cilantro; chopped
Pressure cook about two fistfuls of mung beans with water adding
1/4 ts turmeric powder to it. I usually put one fistful for one
person if daal is not the main dish in the meal. Otherwise you
might want to add two fistfuls per person. It is probably
surprising, but this measuring scheme works for me.
Once cooked, stir the beans until they can no longer be seen
separately. This step is very important. If the beans are nicely
cooked, just a stir of the spoon will make a smooth paste. This is
the reason why we are pressure cooking the beans. It is not only
faster, but also cooks the beans thoroughly. Cooking in a pan is
possible, but be prepared to keep stirring for about 1 hour.
Also, if more water is required, add after the daal has been
cooked. For those who have tried this dish, know what consistency
they need. For others, daal should be pouring consistency. Add
salt.
If you like garlic, fry crushed garlic in little bit of butter or
oil and add to the daal along with the puree. May also want to add
ginger, though I give it a miss (don't like the taste, you know).
Let this cook (on the stove, not press. cook).
Seasoning: Mustard seeds, cumin seeds and slit green chillies in
butter or oil. First add mustard seeds. Wait until they burst, add
cumin seeds and green chillies. Do not fry green chillies for too
long, as they will lose their flavor. Add to daal at the very end.
Garnishing: Generous amount of chopped coriander leaves.
Note:
To make it fiery, why not add little bit of cayenne pepper powder.
