Roasted Mung Bean Purée

Ingredients

• 4 servings rice cooked
• 4  bay leaves (not California)
• 1 teaspoon cumin seeds 
• 1 tablespoon ginger fresh peeled finely chopped
• 1 tablespoon ghee 
• 1 cup squirrels - skinned split yellow
• 0.8 teaspoon salt 
• 0.5 teaspoon sugar 
• 8 inch thai chile fresh green hot
• 3 cups water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• sieve
• wok

Directions

1. Dry-roast dal in wok over moderately high heat, stirring constantly, 3 minutes. 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.
2. 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.
3. Bring 3 cups water to a boil in a 3-quart heavy saucepan.
4. Add dal and return water to a boil, then reduce heat and simmer, covered, stirring occasionally, until dal is soft, 35 to 40 minutes. Pulse dal with salt and sugar in a food processor until blended, adding enough of remaining cup water to make a soupy purée.
5. Cut a 1-inch slit lengthwise in middle of each chile.
6. 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.
7. Add chiles and ginger and cook, stirring, 1 minute.
8. Pour in dal carefully (mixture will spatter) and bring to a boil, stirring, then immediately remove from heat. (Do not eat bay leaves. Chiles can be eaten but are very hot.)
9. * Available at Indian markets and Kalustyan’s (212-685-3451).