This is a Bengali specialty that requires that the moong dal (hulled and split mung beans) be lightly roasted first and then, when the dal is almost done, quick-cooking greens such as mustard greens, spinach, or green chard are added to make it more nourishing. There are several tiny steps required here, but each is simplicity itself. I find that most split peas and beans are so clean these days that they need no picking over. You do need to rinse them off. In the case of this recipe, the rinsing is done after the roasting, for obvious reasons. Bengalis might use mustard oil for the final seasoning. It complements the mustard greens and adds its own unique flavor. But since it is frowned upon by Western food authorities for the harmful acids it contains, I have started using extra virgin olive oil instead, another strong flavor, though a different one. For many peasants, such a dal, served with rice and perhaps followed by a yogurt dessert, makes for a rich, ample meal. You may add a fish dish.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Step 1
Put the unwashed dal in a medium pan and set over medium heat. Shake or stir the dal until some of the grains turn a little brown. Now pour cold water into the pan, stir the grains, and pour the water out. Do this one more time. Drain the beans well and add 4 cups fresh water. Add the turmeric and bring to a boil, without letting the dal boil over. Cover partially, turn heat to low, and cook 30 minutes. Add the greens and salt. Stir and cook another 20 minutes, with the pan partially covered, stirring now and then.
Step 2
Heat the oil in a small pan or a small frying pan. When hot, put in the mustard seeds, cumin seeds, nigella seeds, fennel seeds, and chilies, in that order. As soon as the mustard seeds begin to pop, a matter of seconds, pour the oil and seasonings over the cooked dal, cover it, and let the flavors blossom for a few minutes before stirring and then serving.
