I. MUNG DAL SALAD (Yellow split mung)
½ cup mung dal soaked 1 hr in room temperature water.
½ carrot grated ½ finely chopped chili pepper (optional)
1 finely chopped Persian cucumber 1 tbsp finely chopped/ grated fresh ginger
½ tsp black mustard seeds 2 pinches asafetida
1 tbsp lime juice 1 tsp olive oil/ sesame oil for seasoning
Salt to taste 2 tbsp finely chopped cilantro
6 curry leaves (optional)
Wash mung dal thoroughly and rinse until the water is clear, drain the water. Heat small pan and add oil. When hot add mustard seeds, asafetida, curry leaves, fresh ginger, chili. Cook until ginger turns light brown. When cooled, add to the rinsed mung dal. Garnish with carrot, cucumber, Cilantro. Add lime juice, salt and mix well.
II. MUNG DAL CREPE
Soak I cup yellow Mung dal overnight. Wash and rinse thoroughly. Make a soft paste in the blender / food processor. Add salt (to taste), ½ tsp Cumin powder (optional), 2 tsp finely chopped cilantro to the paste.
Let it aside for ½ - 1 hour.
Heat a pancake pan and make crepes using the mung dal paste. You may garnish with finely chopped green onions. Enjoy the crepes with mint chutney!
III. MINT CHUTNEY
To grind in a food processor/ blender
1 ½ cup s fresh mint, stem removed 2 tsp lime juice / tamarind paste
¼ cup water 1 small chili pepper
¼ cup grated coconut (optional) ¼ tsp grated fresh ginger (optional)
¼ tsp olive oil 1 tsp black Mustard seeds
5-6 curry leaves 2 pinches hing
Heat oil in a small pan, add mustard seeds, curry leaves, asafetida. Cook until mustard seeds pop. Add the seasoning to the mint paste. Add salt to taste.
IV. MUNG DAL KHEER
¼ cup mung dal (soak for 4-5 hrs, rinse until the water is clear and drain)
1 tbsp ghee
1 tsp broken cashews / slivered almonds
1 cup milk (almond / regular whole milk)
1 tbsp coconut sugar/ date sugar/ brown sugar
1 pinch cardamom powder
1 pinch saffron (optional)
Add mung dal in 1 cup boiling water and cook until it is three fourth cooked. Add 1 cup hot milk, sugar, saffron and cook until soft. In a small pan, heat ghee and add cashews/ almonds and raisins, cook until the nuts turn golden brown. When it is cooled, add the fried nuts to the cooked mung. Garnish with powdered pistachio and slivered almonds (optional).
V. MINT LASSI
2 cups Greek yogurt 4 tbsp fresh mint
1 – ½ cups water ½ tsp cumin powder
Salt to taste
Blend the above together in a food processor/ blender and enjoy at cool temperature or at room temperature. Optional: you may add seasoning with olive oil and mustard seeds and garnish with fresh cilantro. Great cooling drink in Sizzling Summer!