Mogar Dal (Mung Beans with Onion & Garlic)

1 cup split mung daal, without skin

4 cups pani (water)

4 tablespoon tel (oil) 

½ teaspoon rai (mustard seeds) 

½ teaspoon jiru (cumin seeds) 

2-3 taj (cloves) 

1” laving (cinnamon) 

1/8 teaspoon hing (asafetida) 

1 suku marchu (whole, dried pepper) 

4-5 leaves mitho limdo

2 kaandaa (onions), chopped

½ teaspoon aadu (ginger), grated

1 lilu marchu (green chili), chopped 

¼ teaspoon marchu (cayenne pepper) 

¼ teaspoon hardar (turmeric) 

1 teaspoon dhaanaa-jiru (powdered coriander & cumin seeds) 

1 tametu (tomato), diced to ½”

1 ½ teaspoon mithu (salt) 

2 tablespoon limbu (lemon juice) 

1 teaspoon saaker (sugar) 

1 tablespoon tel (oil) 

6 clove lasan (garlic), chopped 

1. In a large pot or pressure cooker, cook the mung daal & water until soft.
2. In a small pot, heat the oil.
3. Add the mustard seeds, cumin seeds, cloves, cinnamon, asafetida, whole dried pepper & mitho limdo
4. Add the onions, ginger & green chili
5. Add the cayenne pepper, turmeric & coriander-cumin powder.
6. Sauté until the onions are browned. Add the cooked daal to the onion/spice mixture.Bring the daal to a simmer.
7. Add tomatoes, salt, lemon juice & sugar.
8. In another small pot, heat the oil, then the chopped garlic. Sauté until the garlic is browned. Pour over the daal.
9. Serve over hot cooked rice.

Source: Kokila & Kishor, 16 March 1991