Mung Dahl

We were given this recipe when studying Ayurveda, our lovely tutor showed us how to make this authentic meal.  I find doubling the spices gives it that little more flavour.  The great thing about this dish is it's so cheap and nutritious and easy to make.

1 cup                     yellow split Mung dahl
3-4 cups               water
1 tsp                      mustard seeds
1 tsp                      cumin seeds
4 tbs                      ghee (clarified butter)
1 pinch                  hing (asafoetida)
1 clove                 garlic (optional)
1 tsp                      grated ginger
10-12                     fresh curry leaves
¼ tsp                     turmeric
1tsp                       coriander powder
½ tsp                     cumin powder
½ tsp                     chilli powder or fresh green chilli (optional)
Salt to taste
Handful of chopped coriander leaves
Lime juice

Preparation:
Dahl can contain small twigs, stones and other foreign material.  Spread dahl on a flat dish and pick out any foreign material.
Wash thoroughly until water runs clear.  Mung dahl does not require soaking but aids digestion if soaked 20-30 mins prior.
Cook the dahl on medium heat and skim off any foam that builds at the top (causes gas when consumed).
Add turmeric and salt to the cooked dahl.  Continue simmering on low heat.

Seasoning:
Heat ghee in small saucepan.
Add mustard seeds and once they have popped, add cumin seeds (they pop faster than mustard seeds, be careful not to burn the seeds).
Add a pinch of hing and curry leaves and fry for a few seconds.
Stir in grated ginger, cumin, coriander, (chilli, chopped garlic).
Add the seasoning to the boiling dahl.
Boil for a further 3-4 minutes, then garnish with chopped coriander leaves.
Add a dash of lime and serve hot with steamed rice or rotis or as a soup (add extra cup of water).