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Recipe from a Reader
Indian Mung Dal

From Brady:



Put the mung dal in a large pot and roast on low to medium heat for 4 or 5 minutes until they start to brown lightly. Stir constantly and be careful not to boil. Add water, salt and bay leaves and boil on high heat. Remove the froth that develops from the lentils, and cook for 45 minutes or until lentils have broken up. Once the lentils are visibly breaking up, put olive oil in a deep frying pan and set on medium heat. Add mustard seeds and cover. The mustard seeds will pop. After they have finished popping add the cumin. Wait about 20 seconds or until they have browned. Add the chili, ginger and tumeric in quick succesion and stir for 20 seconds. Then add the tomatoes. Add the chick peas and increase the heat. Stir for about 2 minutes and then add to the lentils, or wait until the lentils are fully broken up and then add. Add lemon juice and heat for 2 or 3 minutes and serve with rice, nan bread and plain white yogurt on the side.