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Moong Ki Daal

Posted by vivnidhi on January 9, 2008

Another addition to my staple meals. Washed Moong ki daal or Split green gram without skin was always sick peoples food for me as I was growing up. I wanted arhar/toor/pigeon pea lentils on my plate every afternoon. How boring can that be. Ah, but my Mother would make all varieties of lentils nevertheless and I had to eat or go hungry. Wonder when but I really started liking her version of moong daal by the time I was a teenager.

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Moong daal (washed), tomato and Coriander leaves

Very simple to make. This is my second entry to food during pregnancy hosted by simpeindianfood. Just hearsay maybe but after my son was born, I had eaten a lot of moong dal , just like soup to aid lactation. More than anything, it would help fill me up with something nutritious as I would be always hungry those days:).

The recipe:

  • Moong Daal 1 cup
  • Oil 1/2 tsp.
  • Cumin seeds/ Jeera 1/2 tsp.
  • Turmeric/Haldi 1/2 tsp.
  • Tomato 1 big chopped small
  • water 3 cups
  • Salt to taste

Tempering:

  • Asafoetida 1/4 tsp.
  • Cumin seeds 2 tsp.
  • Chilli powder 1/2 tsp.
  • Oil/Ghee 2 tsp.

Garnish:

  • Cilantro/Coriander/Dhaniya leaves 1/2 a bunch chopped fine

I always like to temper my daals before I put the daal in the pan. So first heat the 1/2  tsp. oil  in a pan and add cumin seeds and turmeric. Once they start to to brown a little, add the moong daal and 3 cups of water. Add the tomato and salt. Now cook the daal without covering for 30-40 min’s on medium flame. Keep stirring in between to avoid the daal from settling at the bottom and getting burnt. The idea is not to mush the daal too much and that is why its not covered. Daal when ready, is tender but not mashed and consistency is thin. In case the daal thickens, please add some water. This moong ki daal tastes great when it is of watery consistency.

The main thing is the final tempering. Heat oil or ghee (ah! if you can indulge;) ) and add 2 tsp. cumin seeds, chilli powder and asafoetida. Add it to the hot daal and cover the daal for a couple of minutes so that the vapors stay in the daal. Add coriander leaves and enjoy! Cilantro adds a lot of flavor to this daal.

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Moong ki Daal

Very simple to make but tastes really good. Moong ki daal goes best with hot fresh rotis and also with rice.

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Moong ki daal, mixed vegetables and roti……tasty, simple meal

This is the only way I enjoyed eating Moong ki daal until I came across Indira’s beerakayapesara-pappu-kootu. This is a very different taste of moong daal but delicious. So, go ahead and enjoy moong ki daal.

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5 Responses to “Moong Ki Daal”

  1. I have never tried adding tadka to dal before the dal itself…will try soon..thanks for sending it to the event

  2. ddash said

    Finally you have one dish I can try cooking 🙂 Nice entries, You write pretty well. Though I cannot do much about most of the entries, other than envying Vivek 🙂

  3. vivnidhi said

    Hey EC! I somehow have the belief that tadka initially adds to the taste. You can try and see:).

  4. vivnidhi said

    Dash! what a surprise….you commenting here:). Ah, there should be at least a couple of entries you can try and blame yourself (not me:))if they don’t taste very good……. Try salmon tikka….Vivek and even Kovid are nuts about it!Force you to eat healthier! I bet you won’t envy Vivek if you have to be a guinea pig every day:) Comment est votre français?

  5. lavanya said

    Hi Nidhi, just to let you know – had never made moong in ma life. m-i-l told me to this time for some family get-together n i quickly logged on to this. was a hit! am making it more often now. back home, we always took moong to be beemaaron ka khaana.
    thanks again!

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