4 Servings 1 cYellow split mung beans 5 cWater 1/4 ts Turmeric 2 ea Green chiles 3/4 ts Salt 1 ts Sugar 2 ts Cumin ground 2 ts Coriander ground 1 1/2 tb Vegetable oil 1 ea Bay leaf 1/2 ts Kalonji seeds 3 tb Ginger minced 1 ts Green chile seeded & minced 1/4 ts Garam masala 2 tb Lemon =OR= lime juice Ghee optional Green chile slivered for -- garnish Place mung beans on ungreased griddle or in a skillet over medium to mediu-low heat.Stirring often roast the dal for 8 to 10 minutes. The dal will acquire a lighter colour & emit a nutty aroma. Be careful that they do not turn a dark brown.Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chiles.Sier covered until the dal is tender 35 to 45 minutes. While cooking uncover & stir occasionally. Add salt sugar cumin & coriander. Keep warm. Heat oil in a skillet.Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well.Sier for a further couple of minutes & remove from heat. Blend in the garam masala lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve. Bharti Kirchner The Healthy Cuisine of India: Recipes from the