Moong Dal

[rayatlondon]

Ingredients

* 2 1/2 cups dried yellow split peas
* 2 1/2 cups water
* 1 1/2 teaspoons salt
* 1/2 teaspoon grated fresh ginger root
* 1 teaspoon diced jalapeno chile pepper
* 1/2 cup diced tomatoes
* 3 teaspoons lemon juice
* 1/2 teaspoon ground turmeric
* 2 teaspoons vegetable oil
* 1 teaspoon cumin seed
* 1/2 dried red chile pepper
* 1 pinch Asafoetida
* 2 cloves garlic, finely chopped
* 1/4 cup chopped fresh cilantro

Directions

1. Rinse split peas; soak in 2 1/2 cups water for 30 minutes.
2. Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
3. Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add Asafoetida and garlic. Stir mixture into split peas and add cilantro; mix well.

[olmphoto2]

Hi, "RayatLondon". Thank you for the recipe here and the one for pumpkin tassies.

Welcome to the board!

Are you from the UK or somewhere else in this wide beautiful world?

You are currently at Rayat College in London in some capacity, correct?

[mellon]

What is Asafoetida?

[Utahcity]

[QUOTE=mellon;369388]What is Asafoetida?[/QUOTE]

Never heard about it, maybe you can find it at indian store...hahaha.

[jonnyj99]

Mung beans are one of many species recently moved from Phaseolus to Vigna and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. Moong beans prepared as a whole, peeled, or split for use in pilaf, soups, stews and bean dishes. It is a basic recipe for a simple, simmered valley.