When one eats as much dal as we do, one has to strive to bring in variety to avoid monotony. Towards this end I try to vary the dals I make...one day it could be arhar, the next day sabut moong and on another day lal masoor and so on. Plus, I am always on the lookout for new dal recipes to try out.
On the face of it, this seemed a very simple recipe which I didn't expect to enjoy as much as I did. The subtle mix of sweet (provided by jaggery) and sourness of tomatoes gives a nice, pleasing twist while keeping the dal otherwise very light with none of the holy trio...onion, ginger and garlic.
Ingredients:
1/2 cup moong dal ( split green gram)
1 tomato
1 tbsp jaggery
Few curry leaves
1 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of hing (asafoetida)
Salt to taste
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tbsp ghee
Coriander leaves to garnish
Method: Soak the moong dal in water for 15 minutes. Chop the tomato and coriander leaves. Wash and pat dry the curry leaves.
Pressure cook the moong dal with salt, turmeric powder and about 1 1/2 cups of water. Meanwhile, in a pan heat ghee and add mustard seeds, cumin seeds and hing. Once they begin to crackle add the curry leaves. Also add the tomato, red chilly powder and jaggery. Stir till tomato softens and jaggery dissolves. Add the cooked dal. If needed add more water. Let the dal simmer on low flame for couple of minutes. Switch off the flame and sprinkle coriander leaves. Serve hot.
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