High Fructose Corn Syrup Free Tomato-Ginger Masala Mung Bean Dal
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Learn more →Ingredients
4 servings
- 1 cup whole mung beans, rinsed and picked over
- 4 cups water
- 3 tbsp extra virgin olive oil, divided
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 can (14 oz) diced tomatoes
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- ¼ tsp cayenne pepper
- 1 tsp salt, plus more to taste
For the tarka
- 1 tsp cumin seeds
- ½ tsp brown mustard seeds
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Rinse the mung beans in a fine-mesh strainer under cold running water until the water runs clear. Transfer to a large saucepan or Dutch oven, add 4 cups water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until the beans are completely tender and beginning to split, 35–40 minutes. Skim any foam that rises in the first 10 minutes. Do not drain.
- 2
While the beans cook, heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent with golden edges, about 8–10 minutes.
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