This recipe comes from the Ajanta: Regional Feasts of India cookbook. I made it by special request as Heguiberto wanted it to go with his Kashmiri eggplant dish from the same book. I’ve never cooked with mung bean dal before. Hegui tells me that “dal” means “split” so “split peas” would become “pea dal” for example. Instead of the whole mung bean, these were dried, peeled and split in half. They cook very fast.

mung bean dal pilaf

The rice came out really well. It has a subtle flavor and because of the mung beans has more protein. I didn’t quite follow the original recipe as I cut it in half then added a little more mung bean dal. It didn’t call for mustard seeds at all but I like them.

mung bean dal pilaf

1 cup basmati rice, picked over and rinsed well
2 tbsp. vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
1/3 cup mung bean dal
1 tsp. salt
2 cups water
Cilantro for garnish

Heat oil in a medium sauce pan over high. When hot, add cumin and mustard seeds and toast in oil about ten seconds until seeds pop. Add rice and stir in oil until it is coated. Add mung bean dal, salt and water. Bring to boil then reduce to simmer until water absorbed, about fifteen minutes. Remove from heat but keep covered for five more minutes. Fluff into serving dish. Garnish with cilantro.