Monday, April 12, 2010
Potatoes with whole spices and sesame seeds and mung dal.
You might be saying, "But, faithful bloggers! Doesn't mung dal look more like this?" Well, on our recent Jackson Heights shopping spree we picked up this pack of mung dal, which was missing its green hulls and which had a brighter yellow color overall. To be honest we have not been able to sort out what's going on there, but they are definitely skinless, and maybe something has been done to change the color (like a light roasting). Regardless, they have a slightly less distinctive but definitely still tasty flavor, they're a bit quicker-cooking, and they have a creamy texture since they're lacking their skins.