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Prep 15 mins
Cook 30 mins
I found this recipe in an old Indian Cookbook that was loaned to me by a co-worker many years ago. I have changed the amounts and some of the ingredients to suit our taste, so it is not quite like the original recipe, but our family likes it this way. I serve it sometimes as a side to a traditional meal, but if I feel ambitious, I make it for an all Indian meal that most of our family enjoys. My vegetarian son and DIL eat it as a main meal. You can use any dal, but I prefer the orange color for this dish. This makes a large amount and can be easily halved.
- 2 cups mung beans (any Dal is okay)
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon turmeric
- 1 teaspoon curry
- water, to cover plus an extra inch
- 2 medium onions, sliced
- 4 garlic cloves, sliced
- 1 lb canned whole tomatoes, sliced and drained, but with liquid reserved
- 1 -2 tablespoon oil
- salt and pepper (optional)
- garlic salt (optional)
- In a medium size saucepan, bring dal to a boil, and gently boil for 25 minutes, stirring occasionally. Do not add S & P at this time as salt toughens dal. Season to taste after cooking is done.
- In a large skillet, while dal is cooking, saute' onions, garlic, and tomatoes in oil, till onions are soft and most of the liquid is absorbed.
- During the last 10 minutes of boiling the dal, add the reserved tomato liquid to it.
- When dal is cooked and most of the liquid is absorbed, combine the onion mixture with the dal and cook together for another 5 minutes.
- Your dal is now ready. Season to taste.