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Moong Dal

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      Title: MOONG DAL
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 Servings
 
  1 1/4 c  Moong dal, roasted
    1/2 c  Water
  1 1/4 ts Salt
    1/4 ts Turmeric
      3 tb Ghee
      1 pn Cumin seeds
      2 sm Bay leaves
      2 ea Red chiles
      2 md Yellow onions, thinly sliced
  1 1/4 ts Ginger, grated
  2 1/2 tb Raisins
    1/4 c  Coconut, fresh, chopped
    1/4 ts Cardamom, ground
    1/4 ts Garam masala
    1/4 ts Sugar
      4 tb Cilantro, chopped
 
  Wash dal & bring to a boil.  Add salt & turmeric, remove any scum that
  gathers on the surface.  Cover & simmer for 20 to 30 minutes, or until
  tender.  (Mark's note: the recipe doesn't say, but I presume that it
  is calling for split moong beans: whole ones take a whole lot longer
  to cook than this).
  
  Heat ghee in a large pot & add cumin seeds, bay leaves, chiles,
  onions & ginger.  Fry for 2 minutes, stirring. Add raisins & coconut
  & mix in the cooked dal. Add the remaining ingredients & simmer over
  low heat, uncovered, for 15 to 20 minutes.  If the resultant dal is
  too thick, thin it with a little water. It should be conssitency of
  pea soup.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
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