Moong dal

We are so excited about our upcoming Seattle trip. All three of us lost our friends to Seattle last year, and as promised, we are heading there next weekend to meet up with friends we sorely miss.

This is a rather odd post, especially written for D. Instead of sending her a recipe of Moong dal in an email, I decided to put it here, so more folks can enjoy.

There are so many different ways to temper Moong dal, that I am losing the count, but here are a few ways I like it – and yes, I really like Moong dal. It is a comfort food for me.

Base step — Boil Moong Dal with lil salt and turmeric to a desired consistency. Some like it pureed, some like it whole, but cooked. Pick your type.

Tempering (1)

  • fine chop 1 small tomato
  • fine chop 1/2 small onion
  • Heat up some ghee (i like ghee for tempering, you can use oil)
  • Add cumin seeds
  • Add some hing (asafetida powder)
  • fry the onions in oil until they are translucent, slightly browned.
  • Add the tomatoes and cook until they ooze out the pulp and skin begins to separate
  • Add some cumin powder, and red chili powder (we don’t use rcp in food, but it definitely adds a zing)
  • Cook the spices for a few minutes, and as the masala starts to leave the sides, turn off the gas.
  • Add the tempering masala to the boiled dal.
  • Stir, and give it a quick boil
  • garnish with finely chopped coriander leaves

 

Tempering #2

  • fine chop 1/2 small onion
  • mince some garlic (4-5 pods for 1 cup of uncooked dal)
  • Heat up some ghee (i like ghee for tempering, you can use oil)
  • Add cumin seeds
  • Add some hing (asafetida powder)
  • fry the onions in oil until they are translucent, slightly browned.
  • Add the garlic and cook
  • Add some cumin powder, and red chili powder (we don’t use rcp in food, but it definitely adds a zing)
  • Cook the spices for a few minutes, and as the masala starts to leave the sides, turn off the gas.
  • Add the tempering masala to the boiled dal.
  • Stir, and give it a quick boil
  • garnish with finely chopped coriander leaves

 

Tempering #3

  • Heat up some ghee (i like ghee for tempering, you can use oil)
  • Add cumin seeds
  • Add some hing (asafetida powder)
  • Add some cumin powder, and red chili powder (we don’t use rcp in food, but it definitely adds a zing)
  • Cook the spices for a few minutes, and as the masala starts to leave the sides, turn off the gas.
  • Add the tempering masala to the boiled dal.
  • Stir, and give it a quick boil
  • garnish with finely chopped coriander leaves

 

Tempering #4

  • Heat up some ghee (i like ghee for tempering, you can use oil)
  • Add panch phoran
  • Add some hing (asafetida powder)
  • Add some cumin powder, and red chili powder (we don’t use rcp in food, but it definitely adds a zing)
  • Cook the spices for a few minutes, and as the masala starts to leave the sides, turn off the gas.
  • Add the tempering masala to the boiled dal.
  • Stir, and give it a quick boil
  • garnish with finely chopped coriander leaves

 

Tempering #5

  • Heat up some ghee (i like ghee for tempering, you can use oil)
  • Add mustard seeds, and curry leaves, until they splutter
  • Add some cumin powder, and red chili powder (we don’t use rcp in food, but it definitely adds a zing)
  • Cook the spices for a few minutes, and as the masala starts to leave the sides, turn off the gas.
  • Add the tempering masala to the boiled dal.
  • Stir, and give it a quick boil
  • garnish with finely chopped coriander leaves

If you like spicy version of these, add finely chopped green chilies to the tempering, or a pinch of garam masala when tempering. Voila!

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