Name: Green and Black Lentils with Garlic (Urad Moong Dal)
Yield: Makes 3 cups
Cuisine: India
Ingredients: ½ 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; 2 teaspoons cumin seeds; ½ teaspoon black peppercorns; 12 to 15 medium-size to large fresh curry leaves; 6 medium-size cloves garlic; 2 fresh green Thai, cayenne, or serrano chiles, stems removed; 2 tablespoons Ghee or canola oil; ½ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; ½ cup skinned split black lentils (cream-colored in this form, urad dal), picked over for stones

Preparation info

Makes
3 cups

Difficulty
Medium

Appears in

660 Curries

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.

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

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

Method

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