Green Moong Dal

Have not been in the right sorts to cook and definitely not run lately. This past weekend was extremely hard with the passing of our dog Indy. I know that I am in my denial phase of grieving. The hardest thing for me right now is the sharp stab of sadness every time I open the front door of our house and I don't hear the pitter patter of little feet coming to greet me and trying to body block him from running out side to terrorize the neighbors cat.

This morning I managed to jump back on the horse so to speak and I went running, 3.7 miles. New shoes are still lovely but the run was terribly sad without my buddy.

That being said here is an Indian dal recipe modified from here: http://www.spicytasty.com/veggie-entrees-sides/green-moong-dal-curry/

Green Moong dal Curry

Ingredients

1 cup whole green moong dal (whole mung beans)

1 onion, chopped

1 tomato, chopped

4 green chilies (use 1 jalapeño)

½ cup milk (coconut or soy)

1 tsp tumeric powder

1 tbs garlic chopped fine

1 tbs grated ginger

4 curry leaves

1 tbs oil

½ tsp cumin seeds

Method

Rinse the moong dal and soak the moong dal overnight (12 hours) in at least 4 cups of water.

1. Drain the moong dal and add them to a large pot of salted water (like pasta). Bring to a boil and then reduce the heat to medium low and simmer for about 10 minutes or till soft.
2. Meanwhile heat the oil in a separate pan with the cumin seeds and curry leaves over medium low until you smell the cumin seeds (be careful not to burn them)
3. Add the onion and chilies and cook them until golden brown.
4. Drain the moong dal.
5. Add the garlic and ginger and cook them until they are lightly brown.
6. Add the moong dal, tumeric powder, 1 ½ cups of water, milk, and tomatoes.
7. Cover the pan and boil for 5 minutes over medium high.
8. Remove from heat and garnish with coriander leaves (cilantro) if desired.

Serving suggestions: serve with naan or roti heated in the oven (350 ºC for 5 minutes) or basmati rice or both.