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Mithi Ghani Dal

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Mithi Ghani Dal

	4.0 Stars based on 446 Reviews
Author : elzapat...	Published On : Jun 26, 2010
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 60 min	Standing Time : 60
Yield : 4 (4 servings)	Ingredient : Dall

Description : For those who have learnt to love and understand dals this is a crown jewel. Vahchef is such a nice guy who inspired me and so I would like to contribute something back to his web-site.

Recipe of Mithi Ghani Dal
Ingredient Name	Unit	Quantity

Cumin seeds (whole)	tsp	1-2
Curry leaves (fresh or dried)	piece	10-15
Fresh Coriander Leaves	bunch	1
Fresh grated Ginger	tbsp	2
Fresh green chillies	piece	1-2
Ghee OR Butter and Oil	tbsp	3-5
Gram Flour	tbsp	1-2
Green Mung Beans (dry)	grams	350
Hing (recommended but optional)	tsp	1/2
Lemon	piece	1/2-1
Natural Yogurt	ml	500-700
Salt	tsp	2
Sugar	tbsp	1-2
Tumeric (curcuma)	tsp	1-2
Water	ml	800
Directions \| How to make Mithi Ghani Dal

The only annoying thing about this recipe is that you can't do it spontaneously. The Mung beans have to germinate first. Luckily they germinate under almost any conditions. They start after about 16 hrs. I prefer to leave them 2-3 days until the roots are about 3-4mm long. Jjust put the beans into a pot, cover with about 1-2 cm of water, put the lid on and leave. After one day, if all the water has been soaked up, add a little more to keep all the seeds moist and shake lightly. Once that process is done the rest is easy. Wash, rinse and strain the beans. Mix the gram flour with the yogurt. You only need one big pot for this dish. Heat the ghee or butter/oil combination . First add the cumin seeds. As soon as they start changing colour lower the heat slightly and add the grated ginger and chopped green chillies stirring constantly for about 20 secs. Don't worry if some of the ginger sticks to the bottom of the pot, it'll detach itself later. Now add the curry leaves, 1 teaspoon of salt, tumeric and hing and stir briefly for 10-20 secs. Add all the mung beans to the spice mixture and stir well for about 20 secs. Add the water, cover the pot and leave to simmer for about 30-40 minutes. Mung beans take quite a while to become soft. If you feel there is not enough water after 20 minutes add some more. Then add the yogurt/gram flour mixture and 1 tablespoon of sugar. Stir well and leave to cook until the beans are nice and soft. Some people like their dals watery and others thicker. I personally prefer it thicker so I continue cooking without the lid until the dal is quite thickish. Now comes the final, important touch. This Dal is neither sweet, salty or sour. It's all three combined. You have to be able to taste all 3 components individually without one of them dominating in the end. The easiest way to get this done perfectly is to start with saltiness. Add salt until it suits your taste. Now add sugar until you can clearly taste it without the dish becoming sweet. Finally add lemon juice until you get a light sourness. Now you might find that suddenly sweetness is missing again, so compensate. Salt usually doesn't need to be added any more. Once you have the right balance it's complete. Sprinkle with chopped coriander and serve
Recipe Tips	Serving Ideas
Try not to eat this Dal while it's still really hot. At lower temperatures the flavours and spices really come to effect. On the second day I actually eat it cold...one taste and it's too late...	With rice, chapatis or naan, also excellent just on its own.

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Mithi Ghani Dal

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