INGREDIENTS:
1 cup (200 g) of mung-dal
8 cups (1.9 liters) of water
3 tsp. Salt
2 bay leaves
1 cinnamon stick 7.5 cm long
1 tsp. Turmeric
1 tbsp. Butter
275 g of vegetables, diced
1 tbsp. Ghee
1 1/2 tsp. Cumin seeds
2 pods of dried red pepper
1 tsp. Grated fresh ginger (or 1/2 tsp ground dry ginger)
1/4 tsp. Asafoetidae
1 tbsp. Chopped fresh coriander leaves
2 lemons, cut into 8 lobules each
PREPARATION:
1. Rinse the dal.
2. Pour water into a large saucepan, put salt, bay leaves, cinnamon and bring to a boil. Put mung-dal in boiling water.
3. When the water boils for the second time, cover the pan half, slightly reduce the heat and cook until the grain has given a soft (20-35 min).
4. Then add turmeric and butter. Put the sliced vegetables in the pan, close the lid and continue cooking until it has boiled completely.
5. Heat 2 tbsp. ghee in a small frying pan and throw there the seeds of cumin and pepper. When the seeds of the cumin are darkened, add grated ginger and asafetida and fry for a few more seconds, stirring intensely.
6. Then quickly pour the mass in the dal, immediately close the lid and leave on low heat for another 4-5 minutes.
7. Serve gave hot with rice, vegetables and bread, decorating it with herbs and a slice of lemon.
The dish should be liquid. If it thickens, add hot water.
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