Showing posts with label moong. Show all posts
Showing posts with label moong. Show all posts

Feb 8, 2016

Our Daily Dal (Mixed Lentils)

masoor toor dal split peas recipe

Dal is the comfort food of South Asia. Mixed hulled or split lentils and peas of all sorts are cooked to a soup like consistency and served with steaming white rice, pickles/acchaari, a fresh chutney/chatni, a serving of sabzi/vegetables, and perhaps some roti or pappadums. Dal is a healthy, affordable, protein and fiber rich staple of South Asian cuisines. This is our usual recipe, it's super simple and very tasty.

Ingredients:
2 TBS ghee or cooking oil
1/2 C onion, diced finely
2 green chilis, chopped
1 tomato, finely diced
2 tsp garlic/lahsun paste
1/4 tsp turmeric/haldi
1 tsp Kashmiri mirch (or 1/2tsp paprika + 1/2tsp cayenne)
1 C masoor dal/red lentils
1/2 C chana dal/split yellow peas
1/2 C moong dal/hulled green gram
2 tsp salt

Here's what to do:
1) In a large, heavy bottomed pot over medium heat ghee or cooking oil. Fry diced onion until translucent.

2) Add tomatoes, green chilis, garlic paste, and salt while continuing to fry for 3 more minutes or until tomatoes are softened. Stir in Kashmiri mirch and turmeric powder, fry for 2 minutes.


3) Add dals to frying mixture plus 8 C water. Bring to boil over high heat. Reduce to medium heat and allow to simmer uncovered for 40 to 45 minutes. Stir about every 10 minutes to make sure no dal sticks to the bottom of the pan. Add more water if necessary.
Looks a little watery at this stage.
4) If dal is to desired thickness, salt to taste and your dal is ready. If you wish your dal to be thinner, add more water. If you wish your dal to be thicker continue cooking until liquid evaporates to desired consistency. The mattar dal/split yellow peas are supposed to remain a bit chewy while the masoor dal/red lentils and moong dal/hulled green gram turn velvety smooth.
The dal is done!
Helpful Hints:
Here in South Asia we have to rinse dals thoroughly and look for insects, pebbles, twigs, or stems. I learned this the HARD way (pun intended). Please use your discretion as to whether your dal needs cleaning.

I would not recommend cooking this type of dal in a pressure cooker. Tiny particles of masoor dal can clog the steam vent leading to a possible explosion. I've never heard of this actually happening but that's what it said in the booklet that came with my pressure cooker.


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