This lentil is very healthy and also easy to digest making it an ideal dinner dish.
However, the only problem I have often encountered with this dal is that once boiled, it tends to split completely with all its green covering out. I have added a teaspoon of oil while boiling this dal to prevent it as much as possible. But even then it splits.
So what I do is after the dal is boiled in the pressure cooker, I puree it completely using a hand blender. Now the dal becomes smooth flowing with a much better texture and definitely a yummier taste.
1. Split Green gram (Moong chilka dal) – 1 cup
2. Onion – 1 large, finely chopped
3. Tomato – 2 medium, grated
4. Green Chillies – 1 small, finely chopped
5. Ginger paste – 1 tsp
6. Turmeric powder (Haldi) – 1/2 tsp
7. Garam masala powder – 1 tsp
8. Red chilli powder – 1/2 tsp
9. Salt – 1 tsp or to taste
10. Coriander leaves – 2 tbsp, finely chopped
11. Cumin seeds (Jeera seeds) – 1 tsp
12. Asafoetida (Hing) – 1 tsp
13. Ghee – 2 tbsp
14. Oil – 1 tsp
Wash the lentil well under running water and soak it in clean water for about half an hour.
Add turmeric powder (haldi) and salt and 1 tbsp oil.
Once ready to cook, check the water in the dal.
Add more water in the pressure cooker to cook the dal. If there is less water the dal will burn at the bottom of the pressure cooker.
Cook for 2 whistles, then lower the heat and continue to cook for another 5 minutes. Then remove the pressure cooker from heat and allow the steam to settle.
Prepare the tomato puree and finely chopped onions.
Heat the 2 tbsp ghee in a saucepan.
Once the ghee is hot, add the tempering – cumin seeds (jeera) and asafoetida (hing) and allow it to splutter for a few seconds.
Now add in the chopped onions and fry to a light brown. Keep the heat on medium and stir often to evenly brown the onions.
Add the green chillies and ginger paste and fry for another 2-3 minutes.
Now add the grated tomato puree and mix well. Along with it add in the masalas – turmeric powder (haldi), red chilli powder and garam masala powder. Mix well and cook on low leat until the tomato starts to leave oil.
While the tomatoes are cooking, open the pressure cooker. If the dal has dried out, add more water. The consistency of the dal should be smooth flowing.
Now, using a hand blender, puree the dal.
Then add the dal puree to the saucepan and mix well. Add more water if the dal is too thick.
Mix well and bring to a boil. Reduce heat to lowest and continue to boil for another 10 minutes. Stir often to prevent the dal from sticking to the bottom of the pan.
Garnish with coriander leaves and serve with rice.