Green Moong Dhal (Mag)

06 Main Veg - Green Moong Dhal (Mag)

1 Cup Green Moong Dhal (Mag)

1 chopped Onion

1 or 2 sprigs of Curry leaves

1 Teaspoon ground Ginger

1 Teaspoon ground Garlic

1/2 Teaspoon ground Red Chilli

1/2 Teaspoon ground Green Chilli

1/2 Teaspoon Turmeric

1 Teaspoon red Chilli powder

1 Teaspoon ground Coriander

1 Teaspoon ground Cumin

1 Teaspoon Salt

1 Tomato cubed or blended

1 Teaspoon Butter

Fresh Green Coriander to Garnish

Preparation

Soak dhal in boiling water overnight or for a few hours.
Drain the dhal and add to a 24cm high AMC pot with boiling water and bring to a boil then drain and discard the water.
Return the dhal to the pot and add boiling water up to about halfwayand bring boil until dhal is soft.
The peel of the dhal will start coming off.
At this point cover pot with lid.
NB: Don’t leave unattended it will boil over. Also be careful when opening as there will be a buildup of steam.
The closed lid allows the peels to come to the top.
Scoop peels out and discard. It is not necessary for all the peels to be removed.
Usually by this time the dhal is cooked soft.
Drain the dhal in a colander.

Cooking

Braise the onion, with a few sprigs of curry leaves for a few minutes until the onions are translucent.
Then add spices and braise for a few minutes.
Add tomato & cook for a few minutes until softened.
Drain the dhal and add to the pot then cook on low till dhal is cooked.
Garnish with butter and chopped green coriander.