The spicy and delicious condiment that peps up mealtimes! Simple to make Gun Powder Chutney uses flax seeds as one of the ingredients. How else do I feed the reluctant family flax seeds?
We at #Blogging Marathon try to bring to you a variety, a variety in our various marathons.
This one is no different, aptly called “#Buffet on Table “ this week our quest is to bring you different combos from in India.
As I was looking through my bookmarks I was tempted to try this simple and delicious dal.
Being vegetarians at home our chief source of protein is dal and we need different dals almost every day. So this was a must try and now it’s something that will be a regular feature on our table.
Actually, the original used micro greens from methi but since I did not have even coriander leaves in the house I used tomatoes to make it visually appealing. Check out the original recipe here.
Do you know moong dal is considered healthy and light and is easier for digestion the best thing is it’s easy to cook? You can, of course, pressure cook it but it does not take long to cook on the stove. The trick is like any other dal soak it for 10 minutes and do not cover it when cooking as covering it spills the water you cook it in.
This dal is best eaten just after the tempering. It makes a side dish with chapatti or roti or steamed rice… chawal.
Moong ki Dal
For the dal:
- 1/2 cup moong dal
- 1 tsp haldi/turmeric powder
- Salt to taste
For the tadka:
- 1 tbsp ghee
- 2 tsps garlic, chopped
- 2-3 green chillies slit
- 1 tomato, chopped
- 1 tsp jeera/cumin seeds
- A pinch of hing/asafoetida
Cooking the dal:
- Cook the moong dal along with water, turmeric powder and salt in a deep pan over medium to low flame.
- Keep stirring in between to avoid spilling the watery liquid.
- The dal takes about 15-20 minutes to cook to desired texture. Add small amounts of water if required during the cooking time.
- Do not cover the pan, as the dal is likely to spill over if you cover it.
- Once the dal is cooked, add the tadka.
For the Tadka:
- Heat ghee in a separate pan, add the cumin seeds and wait until they splutter.
- Add a pinch of hing then add the garlic and wait until the garlic gets pink.
- Take the pan off the heat, add the green chillies and the tomatoes mix well quickly and pour over the cooked dal.
- Stir lightly and cover for a couple of minutes before serving it.
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