TADKA DAAL WITH MUNG BEANS ENJOY DAN:

                 TADKA DAAL WITH MUNG BEANS by CHEF DAN:

Serves 4-6

INGREDIENTS:

1-1/2-cups mung yellow beans

2 green chilies

1 teaspoon grated fresh ginger (adrak)

1 teaspoons grated garlic, (lehsun)

1/2-teaspoon turmeric powder, (haldi)

Sea salt to taste

2 teaspoon butter

1 whole dry red chili, broken into pieces

1/2-onion, sliced

1-tomato, chopped

1/2-teaspoon Paanch Phoran, (see recipe below)

 GARNISH:

3 tablespoon coriander (dhania)

1 tablespoon butter

DIRECTIONS:

1.   In a sauce pan of boiling water, add mung beans, green chilies, ginger, garlic, turmeric powder  and salt  bring to a boil.

2.   Simmer over medium-heat, stirring occasionally, until beans are tender, about 30 minutes.

3.   Remove green chilies and discard them.

4.   Whisk to mash the beans, set aside.

5.   In a sauce pan add butter, Paanch Phoran, red chilies, and onions, sauté for 4-5mintes.

6.   Add tomatoes and sauté another 3 minutes.

7.   Add the dals, mix well and bring to a boil.

8.   Serve hot garnished with coriander and butter.

9.   Serve with white rice.

PAANCH PHORAN RECIPE:

1/2-teaspoons cumin seeds (jeera)

1/2-teaspoon fennel seeds (saunf)

1/2-teaspoon nigella seeds (kalonji)

1/2-teaspoon fenugreek seeds (methi)

1/2-teasppns mustard seeds (rai/sarson)

DIRECTIONS:

In a dry fry pan roast seed until they start to pop.

Remove from pan and let cool.

In spice grinder, grind into a powder.

ENJOY DAN:                                                   BON-APPETITE