Best Ny Times Buttery Moong Dal With Garlic And Cumin Recipes

MAKHANI DAL (BUTTER DAL), MOGUL-STYLE

Makhani Dal (Butter Dal), Mogul-Style image

Provided by Mark Bittman

Time 3h30m

Yield About 6 servings

Number Of Ingredients 17

Ingredients

3/4 cup whole black gram beans (sabat urad)
2 tablespoons adzuki beans or pink beans (choti rajma)
2 tablespoons split chickpeas (chana dal)
1 cup plain whole-milk yogurt, whisked
2 cups finely chopped onions
1 1/2 cups finely chopped tomatoes (canned is fine)
2 tablespoons finely chopped fresh ginger
1 teaspoon turmeric
1 teaspoon ground cardamom
1 teaspoon paprika
1/2 teaspoon ground-red-chili powder
2 teaspoons salt
3 tablespoons sunflower or safflower oil, or other neutral oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
3/4 teaspoon garam masala
1/2 cup plain low-fat yogurt

Steps:

Combine the legumes with 4 cups water in a large saucepan and bring to a boil; cook, uncovered, for 2 minutes. Turn off the heat and cover the pot; let the legumes soak for 2 hours.
Add the whole-milk yogurt, 1 cup onions, tomatoes, ginger, turmeric, cardamom, paprika, chili and salt to the pot and bring to a boil once more. Cook, partly covered, over low heat for 90 minutes, or until the dal is very soft. Turn off the heat and use an Indian mathani (see related article) to purée the dal for about 1 minute; it 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 remaining cup of onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until medium brown. Turn off the heat and stir in the cumin and garam masala.
Transfer the dal to a large bowl and cover with the low-fat yogurt; top with tadka, stir gently and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

MOONG DAL

Moong Dal image

Provided by Craig Claiborne

Categories side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup dried moong beans (hulled and split yellow mung beans)
1/2 cup corn, peanut or vegetable oil
1/8 teaspoon asafetida
1 small fresh hot green chili, about 2 inches long, finely chopped
2 tablespoons finely minced garlic
1/2 teaspoon turmeric
1 teaspoon ground hot red pepper or cayenne
2 teaspoons ground coriander
2 teaspoons salt, if desired
1 cup coarsely chopped, loosely packed fresh coriander leaves

Steps:

Put beans in a bowl and add water to cover to a depth of about 2 inches above the beans. Let soak overnight. Drain.
Heat oil in saucepan and add asafetida. Cook about 3 seconds and add drained beans and 1 cup water.
Put green chili and garlic into a mortar and crush to a paste with pestle. Add this to beans. Sprinkle with turmeric, hot pepper, ground coriander and salt, and stir to blend. Bring to boil, cover and cook 20 minutes. If necessary to prevent dryness, add 1/4 cup water.
Add chopped coriander. Cover and cook 5 minutes more.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 118 milligrams, Sugar 2 grams, TransFat 0 grams