This is very simple and healthy, nothing is fried. A tasty accompaniment to chapathi and rice. Moong dal swells up during cooking, so if you are just cooking for 2 people, reduce quantity, 200 gms comes up to a lot. Reduce water accordingly.
Ingredients
200 gms Yellow Moong Dal (This is the green moong dal shelled)
2 Large Tomatoes, chopped
2, Green Chillies, chopped
2.5 cms (1 inch) square piece of fresh ginger, chopped
3 plump garlic cloves, chopped
1/4 tsp turmeric powder
salt
1 tablespoon coriander leaves, chopped
about 8 curry leaves
1 tablespoon butter/ghee/oil
Procedure
Wash the dal well. Soak for 15 mins.
Bring 1 litre water to the boil in a cooking pot. A small cooker in which you can directly cook stuff is good for this.
Add the dal with the tomatoes, chillies, ginger, two thirds of the garlic, and the turmeric powder.
Return to the boil, then add salt to taste.
Cook for around 30 mins. (If you are in a hurry, cover cooker and cook for 1 whistle. But this dal cooks real fast, not really required. Cover and cook, so it will be faster. Keep an eye on it, it will boil up in the beginning, so leave lid open a bit in the beginning)
Remove from the heat and whisk gently with the egg beater, until the grains are completely mashed. (I did not do this, because I wanted the dal to be thick, not watery.)
Add the coriander and curry leaves and cook for 5 mins.
Heat the butter/ghee/oil in a ladle, add the remaining garlic and fry until golden. Pour into the dal, which is now ready to serve. The consistency should be like a creamy soup.
From: '50 Great Curries of India', Camellia Punjabi, Rupa Books (2006)
No comments:
Post a Comment