Monday, November 30, 2009
Monday: 'Tis the Season
Mung dal on basmati rice.
Yes, 'tis the season...for dal! In the winter months, when fresh local produce is spare, we turn to dal and other dried legumes more often. We've already blogged about the quick-cooking masoor dal and toor dal with green beans, but mung dal is yet another favorite of ours. Mung dal, the split form of green mung beans, takes about an hour to an hour and a half (almost completely unattended), like toor dal.
One of these days we'll post a more comprehensive introduction to dal, so stay tuned...