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This recipe was uploaded by carrienic
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.
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.