When I was younger I was more concerned with trying out new recipes that would be suitable for entertaining. While I still enjoy trying out fancy recipes I am now equally happy when I come across a recipe that I can include in my everyday cooking. This recipe is really, really easy but very different. Unlike most lentils recipes this is not of soupy consistency and is almost dry. Further, there is no use of onion, garlic or tomatoes in this recipe. Yet it is not bland ...the lemon juice gives a slight tartness to the dish and the tempering of ginger and cumin gives a nice flavour.
In India dhuli moong dal ( split and dehusked green gram lentils) is known to be the lightest among the lentils family. It is traditionally the lentils of choice for invalids, aged or those with digestion issues. Sometime back, when my mother in law was not keeping well, I used to cook this lentils every day for her.... I would combine it with rice to make khichri ( a simple dish in which rice and lentils are cooked together) or serve it like a soup. It was light and easily digestible and at the same time provided much needed nutrition.
Ingredients:
1/2 cup dhuli moong dal ( split and dehusked green gram lentils)
1/2 inch ginger, finely chopped
1 green chilly ( optional), finely chopped
Salt to taste
1/4 tea spoon turmeric powder
1/2 tea spoon cumin
Pinch of hing ( asafoetida)
1/2 tea spoon red chilly powder
1 tea spoon lemon juice
1 table spoon ghee
Coriander leaves to garnish
Method: Wash the lentils well and soak in water for thirty minutes. Boil lentils in about 2 cups of water ( in a pressure cooker or a pan) with turmeric powder and salt till it is cooked but not mushy. Drain excess water, transfer to a serving dish and mix in the lemon juice.
In a small pan heat ghee and add ginger, green chilly and cumin. Once the cumin starts changing colour add red chilly powder and hing. Pour immediately over the lentils. Garnish with coriander leaves and serve.
