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Veggie Table - Show #26

Moong Daal

• 1 cup (250 mL) -- Moong daal
• 2 cups + (500 mL) -- Water to reach desired consistency
• 1" (2.5cm) -- Piece of peeled ginger, cut into 2 or 3 pieces
• ½ tsp (2 mL) -- Turmeric
• 1 tsp (5 mL) -- Salt (or to taste)
• 1 -- Small tomato, quartered
• 1 tsp (5 mL) -- Oil

For seasoning:

• ¼ cup (50 mL) -- Oil (just enough to coat the bottom of the pan)
• 1 tsp (5 mL) -- Cumin seeds
• 2 -- Dried red peppers
• 1 -- Medium onion, diced
• 3-4 (3-4) -- Cloves of sliced garlic
• 2 (Two ) -- Fresh green hot chilies, sliced
• 2-3 tsp (25-50 mL) -- Fresh coriander, chopped
• Pinch? -- Asafetida

In a medium heavy bottomed pan, over medium heat, cook the moong daal in water, with ginger, turmeric, tomato, oil and salt, until the daal is completely dissolved. Add water to reach desired consistency. Turn to low and simmer. Add chilies and coriander.

Prepare seasoning - heat remaining oil over medium to high heat until you see a haze. In quick succession add the red peppers, cumin seeds and onion. Keep stirring. After about 30 seconds add the garlic and asafetida. Cook until this turns a rich dark brown, stirring all the while. Now add this mixture to the cooked daal. Serve hot, garnished with a little fresh green coriander.