Punjabi Green Mung Beans With Sizzling Ginger Recipes

SPLIT GREEN MUNG BEANS, MUMBAI-STYLE

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.

* DRIED BEANS, LENTILS, AND PEAS

Steps:

• MUNG BEANS (Mung Dal) Yellow Mung Beans with Sautéed Onion and Ginger Garlicky Yellow Mung Beans with Zucchini Wheels Yellow Mung Beans with Fresh Curry Leaves Roasted Yellow Mung Beans and Potatoes Punjabi Dry-Cooked Yellow Mung Beans Sindhi Dry-Cooked Yellow Mung Beans Spicy Dry-Cooked Split Green Mung Beans Gujarati Green Mung Beans with Green Masala Paste Punjabi Green Mung Beans with Sizzling GingerLENTILS (Maseer Dal) Dry-Cooked Red Lentils with Cumin Seeds Red Lentils with Bengali 5-Spices Green Lentils with Sautéed Onion Roasted Green Lentils with TomatoesSPLIT PIGEON PEAS (Toor Dal) Punjabi-Style Split Pigeon Peas Falguni's Gujarati Split Pigeon Peas Crispy Split Pigeon Pea Cake Basic South Indian Soupy Split Pigeon Peas Hazram's Soupy Pigeon Peas Madras-Style Pigeon Peas with Vegetables Split Pigeon Peas with Coconut and Vegetables Soupy Split Pigeon Peas with JaggeryURAD BEANS (Urad Dal) White Urad Beans with Fresh Lemon Juice White Urad Beans with Roasted Fenugreek Leaves Spicy Split Black Urad Beans with Split Chickpeas Stir-Fried Black Urad Beans Kashmiri Fennel-Flavored Black Urad Beans with Yogurt Punjabi Black Urad Beans Smoked Black Urad Beans Black Urad Beans in a Slow CookerSPLIT CHICKPEAS AND SPLIT PEAS (Channa Dal and Muttar Dal) Yellow Split Chickpeas with Spinach Yellow Split Chickpeas with Opo Squash Dry-Cooked Green Split Peas Garlicky Dried Green Peas Curry Spicy Dried Yellow PeasMIXED BEANS AND LENTILS Spicy Mixed 5 Beans and Lentils Rajasthani Mixed 5 Beans and Lentils Parsi Mixed Lentils, Beans, and Vegetables Split Urad Beans and Yellow Split Chickpeas with SpinachWHOLE DRIED BEAN DISHES Spicy Adzuki Beans Mustard-Roasted Adzuki Beans Classic No-Onion Kidney Bean Curry Classic Kidney Bean Curry with Onions Kashmiri Small Red Beans Punjabi Red Beans with Mango Pickle Masala Black Beans in Traditional Curry Sauce Curried Black-Eyed Peas Black-Eyed Peas in Yogurt Curry Small White Beans with Indian Spices Spicy Soybeans in Yogurt SauceWHOLE CHICKPEA DISHES Chickpeas with Ginger, Garlic, and Chaat Masala Spicy Chickpeas with Pomegranate Seeds Pickle-Flavored Chickpeas Chickpeas with Spinach and Potato Wedges Chickpeas in Traditional Curry Sauce Chutney Chickpeas with Tamarind Canister Chickpeas (or Dried Yellow Peas) Fresh Green Chickpeas with Lentil Nuggets Black Chickpeas with Sizzling Ginger and Cumin Seeds Black Chickpeas with Chickpea MasalaFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BUTTERY MOONG DAL WITH GARLIC AND CUMIN

Steps:

• Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
• Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
• Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
• Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.

PUNJABI GREEN MUNG BEANS WITH SIZZLING GINGER

Steps:

• 1. Place the dal, water, ginger slices, minced or ground ginger, green chili peppers, salt, turmeric, and red pepper flakes in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the dal it should be very soft and creamy. If not, simmer over medium heat until done. Remove to a serving dish, cover, and keep warm.2. Heat the oil in a small nonstick saucepan over medium heat and cook the ginger matchsticks until golden, about 2 minutes. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until soft, about 2 minutes.3. Stir in the coriander, cumin, and paprika, then transfer to the dal and swirl lightly, with bits visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.