SPLIT GREEN MUNG BEANS, MUMBAI-STYLE RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 50 minutes
Yield About 4 servings
Number Of Ingredients 14
Steps:
- Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you’re using them. Turn off the heat and stir in the cumin.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http//schema.org, Calories 275, UnsaturatedFatContent 7 grams, CarbohydrateContent 40 grams, FatContent 8 grams, FiberContent 10 grams, ProteinContent 13 grams, SaturatedFatContent 1 gram, SodiumContent 314 milligrams, SugarContent 7 grams, TransFatContent 0 grams
SPLIT GREEN MUNG BEANS, MUMBAI-STYLE RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 50 minutes
Yield About 4 servings
Number Of Ingredients 14
Steps:
- Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you’re using them. Turn off the heat and stir in the cumin.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http//schema.org, Calories 275, UnsaturatedFatContent 7 grams, CarbohydrateContent 40 grams, FatContent 8 grams, FiberContent 10 grams, ProteinContent 13 grams, SaturatedFatContent 1 gram, SodiumContent 314 milligrams, SugarContent 7 grams, TransFatContent 0 grams
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