A native of India and domesticated as early as 3500 years ago, these tiny emerald beans were widely cultivated and used in the Indian sub continent. An easily digestible protein source this pulse is an important part of traditional Indian cookery. As this bean causes lesser flatulence, it is a vital ingredient of a baby’s weaning regimen.
Today this bean has been transformed into a flavourful dal. This pulse does not require soaking, thus this dish can be prepared without any preplanning. Cooked with minimal ingredients in a single pot, this creamy whole Moong masala is a delicious accompaniment to pulkas and hot steaming rice.
INGREDIENTS
- WHOLE MOONG – 1 CUP
- ONION FINELY CHOPPED – 1 BIG
- TOMATOES – 2 MEDIUM FINELY CHOPPED
- GINGER SLIVERS – 1 TBSP
- CLOVE – 1
- CUMIN SEEDS – 1 TSP
- CHILLI POWDER – 1 TSP
- CORIANDER POWDER – 1 TSP
- SALT – AS REQUIRED
- OIL – 1 TBSP
- FRESH OR SOUR CREAM – 1 TBSP
METHOD
- Wash and pressure the Moong along with a clove and 3 cups of water. After the 1st whistle simmer the flame and allow the cooking to continue for another 15 minutes.
- Take a heavy bottom pan. Add the oil followed by the Cumin seeds. When they brown add the ginger slivers and fry till crisp.
- Now add in the onions and saute till pink.
- Add the tomatoes and give it a quick saute.
- Add all the spice powders and required salt.
- Once the pressure is released open the cooker and mash the Moong with a masher.
- Add it to the onion – tomato mixture.
- Add another 3 cups of water and stir well.
- Bring it to a boil and simmer for 5 minutes.
- Remove from the flames. Garnish with coriander and a swirl of cream.
NOTE
- I have used sour cream as I wanted a tinge of tangy taste to the dal.
- You can add fresh cream which will add on to the sweet taste.
