Moong Dal or Mung Dal, ( Yellow split gram) is considered to be high in protein, and easiest to digest compared to the other dals that we usually use. It comes in whole green seeds, or split in half with the green skin still intact, or yellow grains where the green skin is completely removed. In a Bengali home the yellow variety is generally used. One variety of yellow Moong has smaller seeds, and that is considered the best, it is called Sona Moong in Kolkata. Sona moong cooks faster than the bigger grain one, and you do not need to use a pressure cooker for it.
This recipe is for Kaancha Moong Dal ( Unroasted moong dal)
Recipe
Ingredients
- Yellow Moong 1/2 cup
- Green chilies 4
- Turmeric powder 1/4 teaspoon
- Salt 1&1/4 teaspoon or less
- Ghee 3 teaspoons, 2 tsp for seasoning? tarka and 1 to garnish
- Methi seeds ( Fenugreek seeds) 1/2 teaspoon
- Ginger 1 tablespoon, divided
- Dry red chili 2
- Water 1 cup plus 1/2 cup more.
Some of the ingredients are shown in this photo.
The ginger is grated, and the Green chilies have to be slit.
Seasoning is best with Ghee/ clarified butter. First you add the methi seeds in the hot ghee, the half of the ginger grated and red chilies.
Method
Prepping
Wash the !/2 cup of Moong Dal well , drain out all the water and keep aside
Grind or grate the Ginger, keep in a small bowl, half is used for Phoron/ tarka/ seasoning
Slit the green chilies
Gather all the ingredients needed for Phoron / Tarka / Seasoning: Methi seeds ( Fenugreek ) !/2 teaspoon, Dry red chilies 1 or 2, and Ghee and the Ginger paste
How to make the Dal
- Put the washed Moong Dal in the pressure cooker with 1 teaspoon of salt and 1 cup of water. (If you use the Sona or small grain moong then you can cook the dal in a pan, but it will take about 20 minutes, on low heat.)
- Cook the Moong Dal in the Pressure cooker on high heat till you get 3 whistles. Switch off the stove and wait for the cooker to cool down before you open the lid.
- Put the cooker without the lid) back on the stove on medium heat, add the 1/4 teaspoon of turmeric powder, and let it boil for a few minute..
- Add the slit Green chilies to the dal and let it boil for for a couple of minutes more.
- In the meantime heat a Kadai or a small pan for the Phoron/Tarka/ Seasoning.
- Add the 2 teaspoons of Ghee and as soon as it melts add the Dry red chilies and Methi seeds .When adding dry chilies make sure to break it a bit otherwise it may swell up in the oil and burst.
- Once the Methi seeds are slightly brown add half the grated ginger to the ghee, it will splutter a bit.
- When the spluttering lessens, pour the dal into the kadai, OR you can pour the seasoning into the boiling dal.
- Add the remaining ginger paste and let it boil for 5 minutes.
- This is not a thick dal, it is like a soup, if it is too thick then you may need to add a little more water. Add the 1 teaspoon of ghee before taking it off the heat.
Serve hot with Rice.
Variation
Adding Karela or Bitter gourd sliced and fried is a variation of the simple Moong dal. The karela has a slight bitter taste. It tastes great in this Dal with fresh hot Basmati Rice.