Moong
Daal
What you need
- Moong
daal: 1 cup
- Chopped Tomatoes:
1 cup
- Chopped Onion:
1 cups
- Chopped Ginger:
1 tablespoon
- Chopped Garlic:
1 tablespoon
- Green chili:
1 or 2 (chopped)
- Coriander leaves:
1 tablespoon
- Lemon:
1/4
- Cumin seeds:
1 teaspoon
- Cooking oil:
4 tablespoons
- Garam Masala:
0.25 teaspoon
- Turmeric (Haldi):
1 teaspoon
- Red chili powder:
a pinch
- Salt (add to taste):
1 teaspoon
Now get to work
- Wash the moong daal in cold
water; cook the daal in water (twice the amount) in a saucepan; add
0.5 teaspoon of haldi; cook until the daal becomes tended and can be
mashed into a thick paste; keep adding water to ensure that the daal
does not stick to the pan; also monitor the cooking since the froth
may start spilling out on the stove
- Heat 4 tablespoons of oil
in a deep dish pan; add cumin seeds, chopped onion, chopped garlic,
chopped ginger, chopped green chili; sauténtil the onions turn golden
yellow
- Add chopped tomato; add
0.5 teaspoon turmeric, Garam masala, and a pinch of red chili; continue
sautég until the tomatoes have blended into the rest of the mix and
the whole thing has become a homogenous mix
- Pour the cooked moong daal
into the deep dish pan; add salt to taste
- Add some water if the daal
is too thick; it should be neither too thick nor too loose (consistency
should be similar to a thick cream of mushroom soup)
- Let the whole
thing cook in low flame for about 8 minutes
- Add washed coriander leaves
and throw it in to the daal
- Cook for another minute
or two
- Shut off the stove and squeeze
¼ of a lemon in to the daal
Ready to serve!
Bon
appetite!