Cookbook:Indian Moong Dal
Appearance
Indian Moong Dal | |
---|---|
Category | Indian recipes |
Servings | 4 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This recipe is for cooking moong dal in the typical Indian way.
Ingredients
[edit | edit source]- ½ cup moong dal
- 3 green chiles
- ½ tsp turmeric powder
- 1½ cups water
- Salt to taste
- 2 tbsp cooking oil or ghee
- 1 sprig curry leaves
- 1 tsp jeera (cumin)
Procedure
[edit | edit source]- Combine the dal, green chillies, turmeric powder, and water in a pressure cooker. Cook for 15 minutes, then leave the pressure cooker to release steam on its own.
- Open the pressure cooker and mash the cooked dal. Add salt to taste. Add more water if it is too thick and heat over a medium heat.
- Heat oil or ghee in a frying pan, then add jeera and curry leaves. After it splutters, pour it over the cooked dal.
- Serve hot with rice or rotis.
Notes, tips, and variations
[edit | edit source]Additions
[edit | edit source]- Try adding 1 tsp minced onion or shallot that has been browned in oil.
- Mustard seeds fried in oil can also be added.
Plain dal
[edit | edit source]This variation is ideal for the children who do not eat spicy food:
- Cook the dal as described above. Remove the water above the dal and save it.
- Partially mash the dal with the back of a ladle. Mix in ¼–½ tsp turmeric, 1 pinch asafoetida, 5 g jaggery, and salt.
- Add enough of the saved water to make a soupy consistency (a bit thinner than soup). Boil it for 2–3 minutes.
- Serve with 2–3 more tsp ghee.
Tadka
[edit | edit source]- Cook the dal as described above. Remove the water above the dal and save it.
- Heat a few teaspoons oil in a pan. Add ½ tsp cumin seeds, 4–5 minced cloves of garlic, ½ inch minced ginger, and 1–2 torn green chiles. Cook until the spluttering subsides.
- Add ½ tsp ground turmeric and 2–3 chopped tomatoes. Sauté well.
- Stir in the cooked dal, along with enough reserved water to make it soupy. Season with salt to taste and keep warm.
- Heat a few tablespoons oil in a heavy-bottomed skillet over medium heat. Add 2–2½ tsp cumin seeds, 1 pinch asafoetida, and 2–3 torn red chiles.
- Reduce the heat and mix in 1 tsp red chili powder. Pour the mixture over the dal, and serve hot.