Monday, 2 December 2013

Moong Daal


Moong Daal is one of the most commonly cooked Daals in the Indian homes. Here you will be able to see a little story of the good old green Moong and as they say, a picture says it better than a thousand words, so here you go:

Whole Moong 
Moong daal with husk on 
Yellow Moong daal 
    

So you see first we have the Moong in the first picture. Moong can be soaked overnight and cooked as a whole bean and also as Sprouts

In the middle picture we see the broken Moong but with the green husk on, and the third one is Dholi Moong Daal which is without the Husk and hence yellow in colour. The yellow Moong daal is the most poupular one in the north of India. 

So with one type of bean we can get four different kinds of Daals/lentils and even more because all of these can be made in flours too.  



Here is a simple recipe for the green Moong Daal :

Here is what you will need:

Ingredients:

- 200 gms green Moong Daal Chilke wali (Green Moong with Husk)
- about 600 ml water
- 1/2 tsp of Salt
- 1/4 tsp of Turmeric powder
- half an inch piece of ginger

Wash the Daal in three to four changes of water and when the water comes out clean soak the Daal for about 30 minutes. Now add salt and ginger to the Daal and cook it into a pressure Cooker for about 8-10 minutes. Close the gas and let it cool down. 

For Seasoning/Tadka/Chaunk/Baghaar

- 1 tbsp Ghee/oil
- 1 tsp Cumin seeds
- a pinch of Asafetida
- 2 cloves of Garlic, pressed
- 1 dried red chili
- 1 green chili finely chopped or to taste
- 1/2 tsp of Salt or to taste
- 1 tsp of red chili powder
- 1 tsp of Coriander powder
- 1/4 tsp of Turmeric powder
- handful of fresh Coriander to garnish

Method:

1. Our Daal is cooked and the pressure cooker is getting cold. 
2. In the meantime we can make the Tadka/seasoning ready. 
3. Heat a pan, add the Ghee and heat it up.
4. Add the Asafoetida and Cumin seeds, let the seeds crackle.
5. Further add the dried red Chili and the green chili, stir it for a moment and then add the pressed garlic to the pan and all the spices, stir them again.
6. Now add the cooked Daal to the Pan, mix it all well. Add another cup of warm Water to the pan, mix it all well and let it boil. 
7. Garnish it with fresh Coriander and serve it with Rotis or bread. 


   






  


















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