Moong dal is an earthy flavoured, easy to digest dal.
While many tout it as their ideal comfort food, many also dislike it as being too boring!
In this recipe, I have added a masala tadka to elevate its humble flavour. The taste is much like its counterpart served in restaurants– Dal Tadka – usually made with toor and channa dal mix.
For those who swear to keep it simple with just a jeera hing tadka, this recipe can be a good change. And for those who don’t like the simple version, this one is a must try.
1. Moong dal (washed green gram) – 2 cups
2. Onion – 1 small, finely chopped
3. Tomato – 1 large, finely chopped
4. Green Chilli – 1 small, finely chopped
5. Ginger Paste – 1 tsp
6. Turmeric powder (Haldi)– ¼th tsp
7. Red Chilli powder – ½ tsp
8. Cumin seeds (Jeera) – 1 tsp
9. Asafoetida (Hing) – a pinch
10. Cumin powder (Jeera powder) – ¾th tsp
11. Garam Masala powder – ½ tsp
12. Dried fenugreek leaves (Kasoori Methi) – 1 tbsp
13. Salt to taste
14. Ghee – 1 tbsp
1. Pressure-cook the moong dal along with turmeric powder and salt. Add sufficient water and cook for 3-4 whistles.
2. Heat ghee in a kadai. Add cumin seeds to the hot ghee and allow them to crackle for a few seconds.
3. Add a pinch of asafoetida (hing) and then stir in the finely chopped onions. Cook the onions until they are slightly browned.
4. Add the ginger paste and fry for a minute.
5. Add the tomatoes, green chillies, red chilli powder, cumin powder (jeera powder)and garam masala powder. Mix well and cook covered. Give it a stir often. Cook until the ghee floats on top.
6. Add the cooked dal and adjust the water and salt.
7. In another pan, dry roast the dried fenugreek leaves (kasoori methi) for a few seconds. Crush it and sprinkle into the dal.
8. Boil the dal for about 5 minutes and them remove and serve.
Best served with rice or chapatti.