Moong Dal

(Split and skinned yellow Moong Dal)

Moong Dal is one of the most cherished foods in Ayurveda. It is very nourishing and easy to digest and a great source of protein. When the outer skin of moong beans is removed and beans are split they are flat and light yellow in color.

Yellow moong dal is generally recommended for children, old and sick people and as it is easily digestible. Moong dal is simple and very easy and fast to cook. This dal has a mild taste and various tadka is added to enhance the flavor of the Dal. Yellow moong dal is also used to make delicious snack and also grounded for use as flour and as an ingredient for various food mixtures.

Ingredients for dal:

1     Cup split yellow moong dal
½    Teaspoon turmeric powder
1½  Teaspoon salt or to your taste
4     Cups of water

Ingredients for cumin seed tadka:  

1  Teaspoon cumin seeds
1  Pinch of asafetida (Hing)
1  Tablespoon vegetable oil

Ingredients for onion tadka: 

1   Small  onion – finely chopped
1   Medium ripe tomato – chopped
1   Medium green chili- chopped
2   Tablespoons chopped coriander
leaves
1   Tablespoon of vegetable oil

Ingredients for hot chilie tadka:

2   Teaspoon crushed red chilies or red
chili powder
2   Tablespoons melted butter or Ghee

Serving for 4

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Direction for cooking dal:

1. In a pressure cooker add dal and wash, changing water several times until the water  appears clear and then soak dal in 4 cups of water for 15 to 20 minutes.

 

 

 

 

 

 

 

 

2.  Once dal is soaked rinse the water out and wash.

 

 

 

 

 

 

 

 

3. Add 4 cups of water, Turmeric powder, salt  and 1 teaspoon of oil and mix. When dal is boiling it creates lot of foam and the foam comes out from pressure cooker to prevent that it is a good idea to add little oil.

4. Close the lid of the pressure cooker, place the weight  on the lid  and cook on medium high heat.

 

 

 

 

 

 

 

 

 

5.  In about 8 to 10 minutes pressure cooker will start steaming turn the heat down and cook for 1 to 2 minutes. Turn the stove off and wait until steam goes down. (Different brand of cooker required different time to cook).

6   While dal is cooking prepare the onion and cumin seed tadka and keep them aside. (see below for tadka directions)

7.  Open the pressure cooker. Turn the stove on to medium heat, with the cooking  spoon mix dal well so there are no lumps.

8.  If the dal is thick then add more water if it is too watery then tilt the pressure cooker and with the cooking spoon scoop the water out because you do not want to cook the dal for too long.

 

 

 

 

 

 

 

 

8.   Add onion tadka and mix and cook for 2 to 3 minutes. Add Cumin seed tadka and cook for 1 minute, turn the stove off or once you have the desire consistency, turn the stove of

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

9.   Do not overcook Moong dal, it should be soft but it should not become pasty or like a soup, you should see some dal pieces in it, Moong dal cooks very quickly.

10.  When ready to serve transfer dal in a serving bowl and garnish it with chopped coriander leaves and pour hot chili tadka  over dal. (See below for hot chili tadka)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Direction for hot chili tadka: (Hot Oil)  (Tadka)

1.  In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them on very low heat for 1 to 2 minutes or until the red chilies fried, turn the heat off.