Yellow Mung Beans with Herbs – Moong Dal

A bean recipe for every taste:

Sort out mung beans and rinse thoroughly in fresh tap water.

Add beans in combination with the turmeric and 3 1/2 cups of tap water to pot and bring to a boil. Lightly simmer with lid closed at low temperature for 35 to 40 min or until beans are fork tender. Stir occasionally. Turn off the heat and whisk the dal for a minute, or alternatively with a wooden spoon, until it forms a thick puree. Season with salt. Place back on the stove and simmer gently over low heat while preparing the perfumed oil.

Heat the oil in a small pan over medium-high heat.

Pour in cumin seeds and let them turn dark brown (about 12 seconds), then add ginger and chili and continue roasting for 30 seconds until the oil has absorbed the aroma of the spices. Remove from heat and add the contents of the pan to the dal.

Add the juice of one lemon and half the amount of the coriander greens and stir until the oil is lightly mixed with the dal. Serve with the remaining corainder and sprinkled with a tiny bit of paprika or cayenne to taste.

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