Sweet and Spicy Moong Dal

This recipe is loosely adapted from a friend’s recipe and tweaked according to our likes. A very simple preparation which can be done in a jiffy especially on days you crave a homemade meal. Serve the dal with rotis or rice and make it a meal. You don’t even need to pre soak the dal if you are using a pressure cooker or an Instant Pot and can be made in about 30 minutes. Having said that soaking helps in quicker cooking and easier digestion. The spices are very common ones easily found in the pantry. 

Lentils are a common preparation in Indian households and whole moong dal is often used in various ways to make savory dishes. Sprouted moong is used in chaats or as golgappa filling. Moong is also used to make the famous Andhra style dosa called pesarattu and sundal (boiled moong with spices, a salad of sorts from Tamil Nadu) of green moong, and a green moong drink from Karnataka which is very cooling during the summer months to name a few.

Servings

3-4

Prep Time

10 minutes + soaking

Cook Time

20 minutes

Total Time

30-40 minutes

INGREDIENTS

  • 1 ½ cups whole green moong
  • 3-4 cups of water
  • 2 tbsp raw peanuts
  • 2 dried whole red chilies
  • 2 tsp cumin and coriander seed powder
  • 1 tsp cumin seeds
  • ¼ tsp asafetida or hing
  • ½ tsp dry ginger powder
  • 4 tsp jaggery
  • 1 tsp red chili powder
  • 1 tsp dry mango powder or amchur
  • 1 tsp tamarind paste
  • 2 tomatoes, grated
  • 2 green chilies, chopped
  •  1 sprig curry leaves
  • Salt to taste
  • 2 tbsp ghee
  • 2 tbsp cilantro, chopped to garnish
PREPARATION

Step1
Rinse and soak moong dal and peanuts for 2-3 hours.

Step 2
Heat ghee on medium flame in a pressure cooker. Add dried red chilies, cumin and coriander seed powders, cumin seeds, asafetida. Saute for a minute.

Step 3
Now add grated tomatoes, green chilies, amchur, red chili powder, turmeric, dry ginger powder and salt. Saute until tomatoes are well cooked for about 5 minutes.

Step 4
Add curry leaves, tamarind paste, soaked dal and peanuts with the water. Cook for 8-10 minutes reducing the flame to low after the first whistle or hissing of the cooker.

Step 5
Turn off the flame after 10 minutes and let the pressure release naturally.
Once the pressure is released check the consistency of the dal. You can add more water if you want and adjust consistency. Garnish with cilantro and serve hot with rotis or rice.

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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