Title: Mung dal with black mustard seeds
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
      1 c  Yellow split mung beans
    1/4 ts Turmeric
    1/2 ts Grated fresh ginger
      1 ts Salt
      2 ts Lemon juice
      3 tb Ghee
    1/2 ts Black mustard seeds
      1 ea Green chilies, seeded &
           -- shredded OR
           -- 1/4 ts black pepper
      2 tb Chopped coriander leaves
 
  Wash mung beans.  Place with turmeric & ginger in a large pot.  Add 4
  cups water & bring to a boil, stirring often.  Reduce heat to medium
  & simmer, partially covered, for 30 minutes.  Turn off heat & beat
  with a wire whisk. When ready to serve, heat puree till piping hot.
  Stir in the lemon juice & salt.
  
  Heat ghee over a high heat in small frying pan.  When very hot,
  carefully add the mustard seeds & fry till they start to turn grey.
  When they stop sputtering, add the chili.  Stir rapidly for a monent
  & then turn off the heat.  Pour over the puree & fold in the chopped
  coriander.
  
  This dal is excellent with almost every vegetable.
  
  Julie Sahni, "Classic Indian Cooking"