Dal: The very best

Caleb's old roommate John Michael makes kick ass Indian food. He made a million batches of this recipe for our wedding reception, God bless him. This is the only dal I make anymore. 

I personally think that spice batch #4 (especially the fresh curry leaves and asafoetida) is what makes this such a stand out winner. That said, I've made it before without all the right spices and it's still delicious!


Yellow Mung Beans with Fresh Curry Leaves

1 cup of split mung dal (you can use anything...I made some last night with toor dal)
1/4-1/3 cup chopped cilantro

Spice batches

#1
1/4 tsp tumeric
3/4 tsp salt

#2
4-6 chile de arbol(dried chiles)

#3
1 tsp black mustard seeds
1/2 tsp cumin seeds

#4
2-3 tbps curry leaves minced (fresh)
1/2 tsp ground fenugreek
1/8 tsp asafoetida (I like more...)

#5
1/4 tsp ground paprika


1) Rinse dal in cold water until water runs clear. Place in pot with 3 cups of water and spice batch #1. Bring to a boil. Reduce to medium. Heat until the foam rises, then reduce heat to low. You want a steady simmer. Stir occasionally. If water gets too low, add more....1/2 cup at a time. The consistency should be smooth and slightly soupy. Once finished, fold in cilantro and heat 2 mins more.
Remove from heat and cover.

2) Heat 2 tbps oil (or ghee) in small nonstick pan. Once oil is ready, add spice batch #2. Shake the pan until peppers turn dark red.

Add spice batch #3. The seeds will pop and splutter (30 secs). Watch out! (If they don't, you need to raise the heat.)

Add spice batch #4. Keep stirring until spices change color. (1 min) Don't let it burn.

3) Remove pan from heat. Add spice batch #5. Stir then add to dal. Lightly stir into dal. (i.e. don't go crazy and stir like you're beating an egg.....one quick turn....like mixing a cocktail.)

This recipe does NOT do well when doubling. I make two batches and freeze one. It freezes great.

Spoon dal over a plate of rice for a hearty meal. Top with raita and serve as a soup. Or serve as a side to any Indian dish.