Sabut Moong Dal Tanzania Style / Tanzanian Style Lentils

                                                                         

So, finally  I am sharing a Tanzanian recipe!! Dar es Salaam, Tanzania, has been home to us for the last few years and it had been on my mind for some time to post some local recipes.  This lentils recipe, which I learned recently,  seems a good one to start with.  Lentils are an integral part of our diet in India, and world wide too, awareness is spreading on the importance of eating lentils, so that even those who did not eat it before are now taking to it in a big way. I hope this recipe will appeal as much to everyone as it did to me!!

Called " choroko" in Swahili,  sabut moong ( green gram / green lentils) is hugely popular in Tanzania.  In this recipe the use of coconut gives the dish a lovely creamy texture.  I was intrigued by the addition of carrot and capsicum.... gives the lentils a unique flavour!   I think, from now on, whenever I make sabut moong it is going to be this Tanzanian style recipe!

Ingredients: 

1/2 cup sabut moong dal ( choroko / green gram whole/ green lentils )
1 onion
1 tomato
1 tsp grated garlic
1 tsp grated ginger
1 tbsp finely chopped green capsicum
1 tbsp finely chopped carrot
2 tbsp grated fresh coconut
1 tsp cumin seeds
1/4 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
2 tbsp oil

Method:   Soak the dal for at least 6 hours in plenty of water.  Wash and put to boil with 2 cups water and cook till dal is tender. Alternately, you can pressure cook the dal. Chop the onions, tomato, capsicum and carrot. Grate ginger and garlic. Blend coconut with a little water in the blender to a smooth paste.

In  a heavy bottom pan heat oil and add cumin seeds. When it begins to splutter add onion. Saute for a minute till it softens. Add ginger and garlic. Stir.  Then add carrot, capsicum and tomato. Also add red chilly powder and turmeric powder.  Once tomato has softened slightly, add the boiled dal. Let it cook for a minute or two. Add the coconut paste. Let it simmer, without covering, for a few minutes till the coconut blends into the dal. Add salt and mix well. Cook for a few more minutes and close.

When you add coconut paste be sure to keep stirring for a while and do not cover otherwise the coconut paste may curdle. Add salt later, when coconut is well cooked.