A Classic Dish from India~

This easy dish is very quick to make and a welcome accompaniment for flatbreads. Dal (split mung beans) is quickly cooked with a little turmeric, cinnamon, and bay leaf to make a satisfying soupy stew. It can also be served as a dal fry, fried with a little garlic, onion, and tomato. Either way, it should come to the table piping hot, an ideal companion for fresh chapatis.

1 cup mung dal (split mung beans, yellow in color (I use any color of lentils) or 2 1/2 cups cooked mung dal
4 cups vegetable broth
1 1/2 tablespoons Madras Curry Powder
2 bay leaf
1 tablespoon vegetable oil
2-3 cloves garlic, finely chopped
1 medium-sized onion, finely chopped
1 medium-sized tomato, chopped

You will need a medium-sized saucepan, and a large deep skillet or saucepan.
To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of vegetable broth (1 carton, 4 cups), Madras Curry Powder, and 2 bay leaves. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes.

To make Dal Fry:
In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl.

Serve with hot Naan bread ~  This dish is delicious!