Yep, this is one I got off a packet of split mung beans and works every time. It's worth buying the spices from a shop selling such things as the supermarkets work out very pricey for smaller quantities if you see what I mean.
Sindh Mung Dhal
250g yellow mung dal - split mung beans I think
4 chopped tomatoes
2 chopped green chillies
12 curry leaves - use more if using dried not fresh
1/4 teaspoon of turmeric
3/4 teaspoon of salt
1 tbsp of ground coriander
1 tbsp of lemon juice
pinch of Asafoetida - supposed to help with windage issues and does add a little flavour
2 tbsp butter or ghee - butter works fine but ghee does taste a bit better
1 tsp cumin seed
3 garlic cloves chopped
I think this serves four and would keep in the fridge most of the week I should think if freezer space is an issue. I make double or triple the amount and use more chillies as this is fairly mild I think and I don't do too hot.
Rinse and drain the mung beans and set to boil rapidly in 700ml of water, discard the froth with slotted spoon. Then simmer for half an hour. You might need to add a bit of water later on, see how it goes.
After half an hour of simmering chuck everything in except the garlic, butter/ghee and cumin and stir it well. Set it to bubble gently.
Heat the butter/ghee in a separate pan and toast the cumin and garlic until the garlic goes golden brown then wang it in the pan and I cook it all gently for another hour.
Madhur Jaffrey reckons you should have a glass of milk with this for optimum nutritional benefits.
I'd struggle without my freezer as it'd work out dearer for me to cook fresh every night.
)
