Muga Dali

1. 1
   roast · ~5 min

   Roast the moong dal.

   Heat a dry pan over low to medium heat and roast the moong dal, stirring often, until it turns lightly golden and smells nutty. Do not let it brown too much.

   TIPLow heat gives the dal its classic aroma without making it bitter.
2. 2
   prep · ~1 min

   Rinse the roasted dal.

   Transfer the roasted dal to a bowl and rinse it once or twice under water to remove any dust and stop further cooking.

3. 3
   boil · ~10 min

   Cook the dal with whole spices.

   1.Add the rinsed dal to a pot with water.

   2.Add salt, turmeric powder, bay leaf, cinnamon, green cardamom, and cloves.

   3.Bring to a boil over medium heat.

   4.Skim any foam from the top for a cleaner broth.
4. 4
   simmer · ~15 min

   Simmer until the dal is soft.

   Lower the heat and simmer until the dal is soft but still holds a little shape. Stir once or twice so it does not catch at the bottom, then add the grated coconut.

   TIPMuga Dali tastes best when the dal is soft and pourable, not mashed into a paste.
5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat ghee in a small pan over medium heat.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add dried red chili and grated ginger.

   4.Cook briefly until the ginger smells fragrant.
6. 6
   assemble · ~2 min

   Pour the tempering into the dal.

   Add the hot tempering to the simmering dal and mix well. Cook for 2 more minutes so the flavors come together.

7. 7
   serve

   Serve hot with rice.

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