Chilkewali Mung Dal Split Green Mung Beans Mumbai Style Recipes

SPLIT GREEN MUNG BEANS, MUMBAI-STYLE

Split Green Mung Beans, Mumbai-Style image

Provided by Mark Bittman

Time 50m

Yield About 4 servings

Number Of Ingredients 14

Ingredients

1 cup split green mung beans(chilkewali mung dal)
1 teaspoon turmeric
1 teaspoon minced garlic
1/2 teaspoon minced and seededhot green chili
3/4 cup chopped onions
1 cup chopped tomatoes(canned is fine)
1 1/2 teaspoons brown sugar
1 1/2 teaspoons salt
2 tablespoons sunflower orsafflower oil, or other neutral oil
1 teaspoon brown mustard seeds
2 tablespoons julienned fresh ginger
12 curry leaves (optional)
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro

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, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 314 milligrams, Sugar 7 grams, TransFat 0 grams

CHANA DAL, NEW DELHI-STYLE

Chana Dal, New Delhi-Style image

Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don't have one and don't want to buy one, a potato masher will do the trick.

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 1h

Yield About 4 servings

Number Of Ingredients 10

Ingredients

1 cup split chickpeas (chana dal)
1 1/2 teaspoons turmeric
1/2 teaspoon ground cardamom
1 bay leaf, preferably Indian
1 teaspoon salt
2 tablespoons sunflower orsafflower oil
6 whole cloves
4 large garlic cloves, thinly sliced
1 teaspoon crushed-red-chile flakes (optional)
3 tablespoons freshly chopped cilantro

Steps:

Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. 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, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 5 grams, TransFat 0 grams

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