Title: Bhaja muger dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 Servings
 
      1 c  Yellow split mung beans
      5 c  Water
    1/4 ts Turmeric
      2 ea Green chiles
    3/4 ts Salt
      1 ts Sugar
      2 ts Cumin, ground
      2 ts Coriander, ground
  1 1/2 tb Vegetable oil
      1 ea Bay leaf
    1/2 ts Kalonji seeds
      3 tb Ginger, minced
      1 ts Green chile, seeded & minced
    1/4 ts Garam masala
      2 tb Lemon -=OR=- lime juice
           Ghee, optional
           Green chile, slivered, for
           -- garnish
 
  Place mung beans on ungreased griddle or in a skillet over medium to
  medium-low heat.  Stirring often, roast the dal for 8 to 10 minutes.
  The dal will acquire a lighter colour & emit a nutty aroma.  Be
  careful that they do not turn a dark brown.  Transfer to a bowl &
  wash if desired.
  
  Bring water to a boil & stir in the dal along with the turmeric &
  whole chiles.  Simmer, covered, until the dal is tender, 35 to 45
  minutes. While cooking, uncover & stir occasionally.  Add salt,
  sugar, cumin & coriander. Keep warm.
  
  Heat oil in a skillet.  Add bay leaf & kalonji & fry for a few
  seconds. Add ginger & minced green chile & fry until the ginger is
  lightly browned which should be no more than 2 minutes.  Stir
  constantly. Pour into the dal & mix well.  Simmer for a further
  couple of minutes & remove from heat. Blend in the garam masala,
  lemon or lime juice & ghee if desired. Cover & let stand to let the
  flavours develop. Garnish & serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"