MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mung Dal & Edamame Salad
Categories: Indian, Salads
Yield: 4 Servings

MMMMM----------------------------DAL---------------------------------
1/2 c Yellow mung dal; split
2 c Water; for soaking
1 tb Mustard oil or vegetable oil
1 ts Jeera (cumin)
1/4 ts Hing (asafoetida)
1/2 ts Fresh ginger; minced
1/4 ts Turmeric powder
Salt; to taste
3 tb Water; up to 4 tb,
- for cooking

MMMMM---------------------------SALAD--------------------------------
1/4 c Red onion; chopped
1/4 c Cucumber; chopped
1/4 c Tomatoes; chopped
1/4 c Edamame *
4 Fresh mint or cilantro
- leaves; up to 5, chopped
1 Green chiles; finely chopped
Red pepper flakes; to taste
1 1/2 tb Fresh lime or lemon juice;
- or to taste
Olive oil; to drizzle
Salt; to taste

* I used ready to eat, if using raw, see note.

Lentils:

Thoroughly wash the mung lentils 2 to 3 times under stream of water.
Soak the lentils in 2 cups of water for at least 2-1/2 to 3 hours.
Once soaked, drain out the soaking liquid. Set aside.

In a medium pot with lid, heat the oil on medium. Once you see
ripples on the surface of the oil, reduce the heat to low. Temper the
oil with jeera & hing. Wait for 10 to 15 seconds until the jeera
crackles & you smell the aroma of hing. Add the minced ginger &
turmeric powder next & saute for another 10 seconds.

Next, add the soaked lentils and salt to taste. Stir well to coat the
lentils in the tempering. Add 3 tb water to the pot and cover. Let
cook on low heat for 8 to 12 minutes until the lentils are thoroughly
cooked but retain their shape. You need to check 1 to 2 times in
between to see that the lentils are not sticking to the pot bottom,
if so, add 1 tb water. Dont peek too much while the lentils cook, the
idea is so steam them slowly on low heat.

Note:

If using fresh edamame beans, add them to the pot towards the last 3
to 4 minutes of cooking, so that they steam with the lentils. This
will ensure that they remain green & crunchy.

Once cooked, put the stove off and let the lentils & edamame sit
covered for another 5 to 8 minutes until they cool down a bit. Fluff
gently using a fork and let them cool off completely. At this point,
if you want to make the salad later, you can refrigerate the lentils
in air tight containers for 1 to 2 days.

Assembling The Salad:

In a medium bowl, toss the cooled lentils & edamame with the chopped
vegetables, mint, cilantro & green chiles. Squirt lemon juice, add red
pepper flakes, olive oil (if using), and salt to taste. Combine well
and serve at room temperature.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
mung-dal-edamame-salad.txt>

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