Added by carrienic | Sat 18 Aug 2012 @ 15:44
I just added a recipe for a vegetarian dip that suggests using dry roasted dahl to bulk it up, then it occurred to me that some people might not know how easy it is to make dahl, nor how convenient it can be to have some on hand. It is somewhat labour intensive, but nothing that will stop you from relaxing for a couple of hours otherwise. This recipe is quoted directly from the website \"http://www.selfgrowth.com/articles/Suresh7.html\" and the title of the article is \"Cooking with the Mung Bean the Ayurvedic Way\" by Shreelata Suresh. BTW depending on where you live and where you buy your mung beans, you might really NEED to sort and wash the dahl as she suggests (there\'s always something hiding in mine) but on the other hand you may also be able to buy pre-sorted split hulled mung beans that doesn\'t have anything but split hulled mung beans.
1/2 cup split hulled mung beans (mung or moong dhal)
3-4 cups water
Rock salt to taste
1 tsp – 1 tbsp ghee (clarified butter) (use less ghee for Kapha)• (You can substitute olive oil if you don\'t have ghee, and you can leave out the cumin and turmeric if the dahl is going to soak up other flavours - Carolyn).
1/2 tsp cumin seeds
1/8 tsp turmeric
Sort and wash the dhal. Drain. In a heavy-bottomed pot, add the washed dhal, turmeric and 3 cups water.
Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard.
When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables. (In a thinner consistency, this dhal can be drunk as a nourishing soup—beat with a metal whisk to a smooth consistency and heat through).
To dry roast, put about 1/3-1/2 cup in to a seive to get as much of the liquid out as possible. Heat ghee/oil in a pan and then add the dahl. Stir and flip in the same way you would scrambled eggs until liquid is gone - I prefer it a little burnt and kind of doughy, almost.