Spicy Andhra-Style Dal

Ingredients

1 cup whole green mung beans
1 tbsp ghee
1 big of 3 small dried red chilies
1 inch piece fresh ginger root, peeled and grated
2 tsp mustard seeds
2 tsp cumin seeds
4 cups water
Juice of 1 lemon
1/2 tsp salt

Directions

Soak the mung beans in water for 8 hours. When ready to cook, drain and rinse well.
Heat the ghee over medium heat in a large pot. Add the chilies, grated ginger and dry spices. Stir until the mustard seeds begin to pop, a few minutes.
Add the mung beans to the pot and stir until the ghee and spices are evenly distributed.
Add the water, partially cover the pot, and boil for 30 minutes or until the beans begin to break up. You may need to add more water to the pot during cooking if the dal becomes dry.
When the beans are completely soft, remove from heat and add the lemon juice and salt.
Serve into bowls alone or over basmati rice.

Notes

This recipe reflects the cookery of the South Indian State Andhra Pradesh. Late winter and spring months are the best times to enjoy the pungent taste that this dish emphasizes.

Dosha Type

K- VP+

This recipe is best for kapha dosha. The pungent and sour tastes from the mustard, chilies, garlic and lime reduce kapha dosha. The light, dry qualities of whole mung beans and added fiber of the beans skin also cleanse accumulated earth and water elements.

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