1 Cup Split Mung
4 Cups water
1 Cinnamon Stick
3-5 Green Cardamom pods, split slightly to expose seeds
Ghee, some not too much
Fresh Grated Ginger, or Dry Ginger Powder
Crushed Black Pepper
Heat Ghee in the pot
Add Cinnamon stick and heat, then add the Cardamom, followed by the Cloves.
Heat spices thoroughly. Allow the stick to unfurl. The cardamom pods might pop. The cloves might split. All ok.. Get that flavor going!
Add Mung and saute in the oil with the spices.
Add water and Turmeric
When the water boils add the ginger. Stir and add the black pepper.
Turn the heat down to a simmer, and cook, partially covered, for 25-30 minutes or until tender.
I recommend serving this dish with some jaggery. You can mix some jagger with water to make it more of a “sauce.” It compliments the dish really well, which isn’t a surprise..
1 cup yellow mung
4 cups Water
Ginger powder or fresh grated ginger (2)
1 or 2 Cloves
Add a very generous dollop of ghee to the pot. Heat and add jaggery. Once the sugar gets a little melt-y, add the mung. Sautee the mung with sugar, coating it thoroughly. The more the sugar cooks the ‘darker’ the flavor will get, due to the molasses of the jaggery. Notice the color and smell to gauge when it seems to be at a good level.
Add the ginger and saute, followed by the water (if using ginger powder make this process quick as the powder burns easily). Add clove. Turn the heat down to a simmer and cook, partially covered, for 25-30 mins.