{"id":381,"date":"2012-09-13T07:04:15","date_gmt":"2012-09-13T14:04:15","guid":{"rendered":"https:\/\/archives.ravenandcoyote.net\/?p=381"},"modified":"2012-07-25T08:26:17","modified_gmt":"2012-07-25T15:26:17","slug":"moong-dal-madhur-jaffrey","status":"publish","type":"post","link":"https:\/\/archives.ravenandcoyote.net\/?p=381","title":{"rendered":"Moong Dal (Madhur Jaffrey)"},"content":{"rendered":"<p>This was really amazing.\u00a0 Especially the garlic cloves that had cooked in it.<\/p>\n<p>1 1\/2 c moong (or other) dal (hulled and split)<\/p>\n<p>2 cloves garlic, peeled<\/p>\n<p>2 slices fresh peeled ginger (1&#8243; square, 1\/8&#8243; thick)<\/p>\n<p>1 T coriander greens or parsley, chopped<\/p>\n<p>1 T turmeric<\/p>\n<p>1\/4-1\/2 tsp cayenne<\/p>\n<p>1 1\/2 tsp salt<\/p>\n<p>1 1\/2 T lemon juice<\/p>\n<p>3 T veget oil or usli ghee<\/p>\n<p>A pinch ground or tiny lump asafetida<\/p>\n<p>1 tsp whole cumin seeds<\/p>\n<p>lemon or lime wedges<\/p>\n<p>Clean and wash dal.\u00a0 Put in 3-4 qt pot.\u00a0 Add 5 c water and bring to a boil.\u00a0 Skim froth and scum from top.\u00a0 Add garlic, ginger, turmeric, and cayenne.\u00a0 Cover, lower heat, and simmer for 1 1\/2 hours.\u00a0 Stir occasionally.\u00a0 Once cooked, add salt and lemon juice.\u00a0 (Should be thicker than pea soup, thinner than cooked cereal.)\u00a0 In a small skillet or pot, heat the oil or ghee over medium high heat.\u00a0 When hot, add asafetida and cumin seeds.\u00a0 Once the asafetida sizzles and expands, and the seeds darken (few seconds), pour the oil over the dal and serve.\u00a0 (Over rice, wedges on the side, can garnish with onions.)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This was really amazing.\u00a0 Especially the garlic cloves that had cooked in it. 1 1\/2 c moong (or other) dal (hulled and split) 2 cloves garlic, peeled 2 slices fresh peeled ginger (1&#8243; square, 1\/8&#8243; thick) 1 T coriander greens or parsley, chopped 1 T turmeric 1\/4-1\/2 tsp cayenne 1 1\/2 tsp salt 1 1\/2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[340,214],"tags":[253,410],"class_list":["post-381","post","type-post","status-publish","format-standard","hentry","category-editing","category-vegetarian","tag-introduction-to-indian-cooking","tag-vegetarian"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=381"}],"version-history":[{"count":3,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/381\/revisions"}],"predecessor-version":[{"id":2450,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/381\/revisions\/2450"}],"wp:attachment":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}