DAL

INGREDIENTS:

• 2 cups dried yellow, split mung beans (or red lentils)
• 8 cups water
• 2 tablespoons coconut oil
• 2-inch piece of fresh ginger, peeled and finely chopped
• 1 tablespoon cumin seeds*
• 1 tablespoon curry powder*
• 1 tablespoon turmeric powder*
• 1 teaspoon asafetida*
• 10 oz. can coconut milk
• 2 teaspoons salt
• ½ teaspoon dried crushed red pepper
• ¼ cup fresh or dried curry leaves*
• 1 cup fresh cilantro, chopped

PROCEDURE:

Step 1: Rinse the mung beans with cold water and drain well.

Step 2: Put mung beans in a large pot and add the water. Bring to a boil over high heat, then reduce to medium-low and cook for 1 hour.

Step 3: While mung beans are cooking, melt the coconut oil in a small frying pan over medium heat; add ginger and sauté about 1 minute, stirring often. Add cumin seeds, cover, and cook until you hear the seeds popping, then stir in curry powder, turmeric powder, and asafetida. Cook 1 more minute, set aside.

Step 4: When the mung beans are fully cooked and soft, transfer them to a food processor, stir in coconut milk, salt, and red pepper, and blend until smooth and creamy.

Step 5: Pour the blended mixture back into the large pot, add the cooked spices and curry leaves, and stir well. Continue cooking for another 5 minutes.

Step 6: Serve in bowls garnished with 1 tablespoon of chopped cilantro.

Serves 8–10

(NOTE: Ingredients marked with an asterisk may be found in an Indian grocery or ordered online if not available in your local market.)