Dals make for a great addition to the meal repertoire especially when you have leftovers and need just about a little something to make the meal substantial, and tasty!
Honestly, I had never really cooked with Moong Dal until recently. Mum-in-law was visiting and she cooked it for me. Boy, did I get hooked or what!
I have tried making this dal in different ways ever since and prefer the tangy tomato version below.
The Humble Moong Dal Recipe
Level of Cooking: Medium
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
I cup Moong dal, rinsed in water
salt to taste
1/4 teaspoon Turmeric powder
1/4 teaspoon Chilli powder
a pinch of Asfoetida
1 Tomato, diced (can be replaced with canned tomato)
1 teaspoon Cumin
6-8 Curry leaves
2 tablespoons Vegetable oil
Method
1. In a pressure cooker, put the moong dal, turmeric powder, salt and 2 cups of water. Cook until 3 whistles or fully cooked. Please note we don’t want the dal to loose its form, so avoid overcooking it.
2. For the tempering or tadka, heat oil in a non-stick pan. Add cumin and curry leaves. It will splutter, so please handle carefully. Next add the asfoetida, tomato and chilli powder. Cook, till the oil separates. Now, add this tadka to the dal and give a swirl.
3. Serve hot with roti of rice. This can be enjoyed by itself too.
The Khan Kitchen 