Name: Black and Green Lentils with Bay Leaves and Curry Leaves (Moong Urad Nu Dal)
Yield: Makes 3 cups
Cuisine: India
Ingredients: ½ teaspoon ground turmeric; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; ½ cup skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; ½ cup skinned split green lentils (yellow in this form, moong dal), picked over for stones; 6 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick); 4 to 6 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 2 tablespoons Ghee or canola oil; 4 dried red Thai or cayenne chiles, stems removed; 6 green or white cardamom pods; 4 fresh or dried bay leaves; ½ teaspoon ground asafetida; 12 medium-size to large fresh curry leaves; 1 teaspoon cumin seeds; 1½ teaspoons coarse kosher or sea salt

Preparation info

Makes
3 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This spicy, creamy dal is perfect with a stack of fluffy rotis and some Avocado Chutney. I salivate just thinking about it.

Ingredients

½ cup skinned split black lentils (cream-colored in this form, urad dal), picked over for stones
½ cup skinned split green lentils (yellow in this form, moong dal), picked o

Asia
India
Main course
Stew
Gluten-free
Vegan
Spicy

Method

Place both types of lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups

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Ingredients

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