- Preparation time
- 60 mins
- Cooking time
- 30 mins
- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- 03/28/2015
- 1.00 table spoon
- Lemon
- 1.00 medium
- Tomato
- 1.00 medium
- Onion
- 1.00 pinch
- Asafetida
- 2.00 small
- Red Chillies
- 1.00 cup
- Butter
- 2.00 small
- Bay leaves
- 1.00 table spoon
- Cayenne pepper
- 1.00 table spoon
- Ground cumin
- 1.00 table spoon
- ground tumeric
- 1.00 table spoon
- Salt
- 1.00 table spoon
- ground coriander
- 1.00 table spoon
- Fresh Ginger
- 4.00 small
- minced fresh garlic
- 1.00 cup
- Whole green mung beans
- 1.00 cup
- Black Urad beans
- 1.00 cup
- Cilantro
- 2.00 medium
- Green Onions
Here is a delicious, rich, and filling daal prepared from whole urad and mung beans. This dish tastes even better the next day, as the aromatic spices gently infuse the daal, adding more flavor.
Source: Taste of Nepal
- Sort and wash the mug beans. Combine the beans, garlic, ginger, coriander, salt, turmeric, cumin, cayenne pepper, bay leaves and 6 cups of water in a deep, heavy pot. Bring the mixture to a boil over medium high heat, uncovered, stirring occasionally to make sure the beans do not boil over.
- When they come to a full boil, lower the heat, cover and simmer gently until the mixture is soft and the beans are tender, about 1 hour. Add more water if the liquid evaporates. The beans are cooked when they break easily and flatten when pressed between your fingers. Remove the spot from the heat and set aside, covered.
- In a seperate small skiller, heat the clarified butter over medium-high heat. When hot, add the chilies and fry until lightly browned and fragrant, about 5 seconds.
- Add the asafetida (hing), then immediately add the onion and cook until light brown, about 7 minutes. Add the tomato and stir until soft, about 2 minutes.
- Remove the skillet from the heat, immediately pour the entire mixture into the cooked beans and stire well.
- Bring the back to a simmer, covered, for 10 minutes to bring out the flavors. Add more water if the mixture has thickened, to attain a moderately thick consistency. Mix in the lemon juice
- Transfer the daal to a serving dish, sprinkle the cilantro and green onions on top, and serve.
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