Name: Cumin-Scented Split Green Lentils (Jeera Moong Nu Dal)
Yield: Makes 3 cups
Cuisine: India
Ingredients: 4 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick), coarsely chopped; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, coarsely chopped (do not remove the seeds); 1½ teaspoons coarse kosher or sea salt; ½ teaspoon ground turmeric; 1 cup skinned split green lentils (yellow in this form, moong dal), picked over for stones; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; ½ teaspoon ground asafetida; 1 teaspoon cumin seeds; 2 tablespoons Ghee or melted butter; 2 dried red Thai or cayenne chiles, stems removed

Preparation info

Makes
3 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This is delicious with thinly rolled rotis, but you can also serve it as a soup with a loaf of crusty, butter-laden French bread alongside.

Ingredients

1 cup skinned split green lentils (yellow in this form, moong dal), picked over for stones
1½ teaspoons coarse kosher or sea salt

Asia
India
Stew
Spicy
Gluten-free
Soup
Vegetarian

Method

Place the 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 wa

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