Moong Dal.

~35 minutes estimated. Lentil age and variety affect cooking time. Use split yellow moong, not whole green mung beans.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 7.05 oz by weight split yellow mung beans
• 30.43 fl oz water, plus more as needed
• 0.25 tsp turmeric
• 0.75 tsp salt
• 2 tbsp ghee
• 1 tsp cumin seeds
• 0.35 oz by weight garlic, sliced
• 0.35 oz by weight ginger, grated

Method

1. 01

   Rinse the lentils or pulses. Combine with water and turmeric in a large pot; bring to a boil, skim if needed, and lower to a steady simmer.

2. 02

   Cook until completely tender, adding hot water when needed to prevent scorching. Stir and lightly mash for a creamy texture. Add salt.

3. 03

   Heat the oil or ghee in a small pan. Add cumin, then garlic, and cook until fragrant without burning.

4. 04

   Add ginger to the tempering. Stir into the dal and adjust with hot water to your preferred consistency.

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