Wednesday, March 2, 2016

Yellow Split Moong Dal

In a traditional Indian meal, the entree is accompanied by bread (roti, naan, etc), rice and a lentil, which is also known as dal. This light and easy dal that goes with any meal is comprised of yellow moong. I typically pair it with jada rotla or chaptiwala rotla. I make this dal at least once a week and the recipe, while it requires some prep time, is easy to follow.

Soaking Time: 30 minutes
Prep Time: 10 minutes
Cooking time: 30 minutes
Servings: 4

  • 1 cup yellow split moong dal (washed and soaked for at least 30 minutes in warm water)
  • Approx. 8 cups of water
  • 1 tablespoon ghee or oil
  • 1/2 teaspoon cumin seeds/jeera
  • 1/2 teaspoon mustard seeds/ rai
  • Pinch of asafoetida/hing
  • 2 medium green chilies (vertically slit)
  • 1/2 plum tomatoes (diced)
  • 6 pieces of Kokum (optional, washed and soaked)
  • 2 dehydrated red chilies
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Fresh green coriander leaves, chopped
  • 5 to 6 curry leaves
  • fresh squeeze lemon juice
  • salt to taste
  1. Boil the water in a pot and add the dal (stir occasionally and remove the frothy residue/scum)
  2. Cook until tender and then  fully blend with a Indian mixer made of wood called RAI in India. Dal and water should be one, (see the picture of  RAI below)
  3. Consistency of dal depends on individual preference (not too thin or too thick)
  4. Add salt, turmeric powder, coriander powder, cumin powder, slit green chilies, curry leaves and kokum
  5. Cook for five to six minutes and then turn off the stove
  6. Heat the ghee in a ladle on a low heat
  7. Add the mustard seeds and cumin seeds to the ghee. As the seeds crackle, add dehydrated red chili, hing and diced tomatoes. Sauté for a few seconds and then add red chili powder.
  8. Pour mix into the dal and stir
  9. Garnish with chopped coriander leaves
  10. Add lemon juice as per your taste
  11. Serve hot with chaptiwala rotla or with any Indian vegetable, rice, or roti

Wooden RAI (hand mixer)

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