Muger Dal (Yellow Mung Beans With Spinach & Bengali Five Spice)
Have a feast with this hearty flavorful dish in this Muger Dal (Yellow Mung Beans With Spinach & Bengali Five) recipe. A great dish for celebration with people who matter to you the most!!
For the dal:
- tbsp 1 tsp – 2 Tbsp vegetable oil
- tbsp 1 1/2 cups yellow mung beans (moong dal), rinsed and drained
- tbsp 1/2 cup yellow split peas, rinsed and drained
- tbsp 1 tsp turmeric
- tbsp 6 cups water (use more if you like your dal soupy)
- tbsp 1 bay leaf
- tbsp salt to taste
- tbsp 4 cups packed fresh spinach
- tbsp 1 tsp paprika or cayenne, to heat preference
- tbsp honey or brown sugar to taste, optional
- tbsp 1 – 4 Tbsp ghee
- tbsp 4 tsp Bengali Five Spice (Panch Phoran), whole (i.e., not ground)
- tbsp 6 whole dried red chilis or 1/2 tsp dried red chile pepper flakes
- tbsp 1 fresh chile pepper, to heat tolerance, minced
- tbsp 1 small onion, finely diced
- tbsp 6 garlic cloves, minced
- tbsp juice of 1 lemon
- tbsp 1 heaping tsp amchur powder
- tbsp Begin the dal by brushing the 1 teaspoon of oil onto the bottom of a nonstick pot and heating it over medium high heat. When hot, add the cleaned mung beans and split peas with the turmeric and cook, stirring, for 2 minutes. Add the water and bay leaf. Bring to a boil and skim well. Reduce the heat and simmer, covered, for 20 minutes, until tender.
- tbsp Add the spinach with the paprika/cayenne and some salt to taste and, if you are making ahead, turn off the heat and stir the spinach in as it wilts (if you are serving now, cook another 15 minutes, but halting the cooking will preserve the bright green of the spinach when you re-heat the dish later).
- tbsp Heat a small-medium frying pan, nonstick if doing the lower fat option, over medium heat with the ghee in the pan. As it melts, add the Bengali Five with the dried chilis or chile pepper flakes. Fry for 1-2 minutes, making sure the cumin seeds do not burn. Add the minced hot pepper, onion and garlic. Fry for 5-0 minutes, stirring, until the onions caramelize. If the onions start to stick, deglaze the pan with the lemon juice. When the onions are translucent and turning brown, take the pan off of the heat and add the amchur powder. Stir in thoroughly and then add the tempering oil to the dal.
- tbsp Bring the dal to a simmer and taste for salt and sugar. Get it to where you think it is tasting good, and then quit fiddles and let it sit until you are ready to serve it. bring it back to a simmer (particularly tbsp important to make sure it is safe) and taste again for salt or sugar (I did not need any the second time around). Serve with flatbread or basmati rice. Some people also used tamarind.
Click here to buy Bengali Five and other herbs and spices
Photo Credit to: Cookeatshare
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