Roasted Mung Bean Puree

• 1 cup moong dal (yellow split mung beans)*
• 3 to 4 cups water
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 4 (2-inch) fresh hot green chiles such as Thai
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 4 bay leaves (not California)
• 1 tablespoon finely chopped peeled fresh ginger
• Accompaniment:eggplant fritters and cooked basmati rice
• Special equipment: a wok

1. Dry-roast dal in wok over moderately high heat, stirring constantly, 3 minutes.
2. Reduce heat to moderately low and continue to dry-roast, stirring constantly, until dal turns medium brown and gives off a nutty aroma, about 6 minutes.
3. Rinse dal in several changes of water in a large bowl (hot beans will cause steam) to remove any impurities, then drain in a sieve.
4. Bring 3 cups water to a boil in a 3-quart heavy saucepan.
5. Add dal and return water to a boil, then reduce heat and simmer, covered, stirring occasionally, until dal is soft, 35 to 40 minutes.
6. Pulse dal with salt and sugar in a food processor until blended, adding enough of remaining cup water to make a soupy puree.
7. Cut a 1-inch slit lengthwise in middle of each chile.
8. Heat ghee with cumin seeds and bay leaves in wok or a large heavy skillet over high heat until seeds begin to sputter and release their aroma, 15 to 30 seconds.
9. Add chiles and ginger and cook, stirring, 1 minute.
10. Pour in dal carefully (mixture will spatter) and bring to a boil, stirring, then immediately remove from heat.
11. (Do not eat bay leaves.
12. Chiles can be eaten but are very hot.)
13. Available at Indian markets and Kalustyans (212-685-3451).

moong dal, water, salt, sugar, fresh hot green chiles, ghee, cumin seeds, bay leaves, fresh ginger, accompaniment

Taken from www.epicurious.com/recipes/food/views/roasted-mung-bean-puree-106155 (may not work)