Green and Black Lentils with Garlic

Urad Moong Dal

Preparation info
  • Makes

    3 cups

    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

It may seem cumbersome to pound herbs and spices in an old-fashioned mortar. It is not. If anything, it is a stress reliever, as you pulverize your tensions away to yield a tasty base for this curry, which is full of comforting heat, aroma, and taste.


  • 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


  1. 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