Sunday, October 23, 2005

Curry Leaf Moong Dal

Here's a simple mung bean dish with three of the key flavors of South India: curry leaves, tamarind, and mustard seed.

Group A
1 cup split and hulled mung beans
1 tsp turmeric powder (optional)
1 inch x 1 inch sliver of ginger (optional)
4 cups of water (may need to add more later as beans cook)

Group B
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1 tsp hing (asafoetida)
1 stalk of curry leaves (nothing to do with curry powder!)
2 Tbsp oil or butter

Group C
1 tsp cumin powder
1 tsp cayenne

Group D
2 tsp tamarind concentrate dissolved in 1/2 cup of water
salt to taste



Bring Group A to a boil, then turn down and simmer for one hour. To help control any foaming, add a few drops of oil from Group B. Set aside half of the curry leaves, then lightly fry Group B in a separate pot. Once the mustard seeds begin to pop, turn off the heat and add Group C. Quickly stir the contents to mix evenly, then add Group D. Simmer for about 5 minutes, then add everything to Group A. Salt to taste, then garnish with the reserved curry leaves.


Curry Leaf Moong Dal



Related Entries:
Pepper Moong Dal

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