NEPALI MOONG DAL/ NEPALI SPLIT MUNG DAL
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup mung dal (, washed and drained)
- 5 to 6 cups water
- 1/2 tsp turmeric powder
- 1 tsp salt
- SPICES:
- 2 to 3 dried red chilis (, stemmed)
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 3 cloves
- One 1-inch piece cinnamon or cassia stick
- Seeds from 2 green cardamom pods
- 5 or 6 black peppercorns
- 1 Tbsp mustard oil or vegetable oil
- 1 Cup finely chopped onion
Instructions
- 1
Put the dal into a large pot with 5 cups water and the turmeric and bring to a boil. Reduce the heat to maintain a strong simmer, partially cover, and cook for 30 to 40 minutes, until the dal is almost mushy. For a more liquid texture, add another 1/2 to 1 cup water
- 2
Meanwhile, using a mortar and a pestle or a spice/coffee grinder, grind together he chiles, coriander, cumin, cloves, cinnamon, cardamom, and pepper. Set aside
- 3
When the dal has finished cooking, add the salt and stir, then lower the heat to very low to keep it warm
- 4
Heat a work or a cast-iron skillet over medium-high heat. Add the oil, then the finely chopped onion, and stir-fry for 5 minutes. Add the ground spice blend and stir-fry for 1 to 2 minutes, then transfer to the pot of dal
- 5
Stir the dal well and cook for about 10 minutes, then serve hot