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Yellow Mung Dhal

High-protein split mung bean is the lightest and most easily digested dried bean. Serve with basmati rice or chapatis and your favorite vegetable dish.
Serves 4

1 cup split yellow mung beans
6 cups water
1/4 tsp. turmeric
1 Tbsp. fresh ginger, grated finely
3/4 tsp. salt, or to taste
3 Tbsp. fresh cilantro, chopped
1 fresh green serrano chili, finely chopped
1 Tbsp. olive oil
1 tsp. mustard seeds
1 tsp. cumin seeds
2 large cloves garlic, minced
1/4 tsp. asafetida

Rinse the beans a few times. Cover with water and soak for approximately 15 minutes. Drain. Place in a medium-large saucepan with the 6 cups water and bring to a boil on high heat. Reduce the heat to medium and add the turmeric, ginger, and salt.

Cook uncovered for 45 minutes, stirring frequently, until the dhal has cooked down and thickened. (If it becomes too thick, add a little water until the desired consistency is reached.) Remove from the heat and blend with a hand beater or electric mixer until smooth. Add the cilantro and chili, mix, and cover.

Heat the oil in a small saucepan on medium heat. Add the mustard and cumin seeds. After a few seconds, add the garlic and asafetida and brown lightly. Pour the mixture into the prepared dhal and stir. Cover and let sit for a few minutes for the flavors to blend. Serve hot.

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