Moong dal and rice is comfort food at its best. Simple food can give you satisfaction. It is perfect for a weeknight dinner or lunch. You can pair it with basmati rice or roti as per your eating preference. Cooking need not be elaborate all the time. It can be as simple lentil recipe or a khichdi. Add some fried kurkuri bhindi or potatoes as a side. A bowl of yogurt gives comfort along with this pairing in hot summer afternoons. However, avoid it if you are a vegan, have some tangy mango pickle instead. Add some fried fryums, khichiya or potato chips for that perfect mid week lunch.
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Importance of dhal in Indian cuisine
Dal gives you that extra protein boost as a vegetarian or vegan. I had rather eat lentils rather than eat a dead animal. Simply, because, where did the animal get its protein from? Lentils and beans give you enough protein. Just add a dash of lemon while serve for iron absorption. Also, sprouting them helps increase their nutrition.
What can be made from dal?
Indian cuisine is full of such amazing recipes. You can pick up any regional cuisine and you will find it. If you want a salad, have sprouts. Make dal baati churma, chilke wali dhal, dal makhani, misal,sambar, kadhi, dal tadka recipe if you want a gravy.Use the left over lentils as paratha. If you want to have it as an appetizer, have it as papad, pakode, kachori, dhokla, pesarattu or lentil dosa, uttapam,dosai,vada, medu vada, dahi vada. If you love your sweets, roasted chana chikki, halwa can suffice.
Equipment
- Pressure cooker
- Potato masher/ mathni
Ingredients
- Mung dahl/split & skinned green gram
- Tomatoes
- Water
- Salt as per taste
- Red chili powder
- Turmeric powder
- Cumin seeds
- Ginger finely chopped
- Green chilies as per taste
- Heeng/ asafoetida (optional / avoid if gluten free)
Instructions
- Wash and soak the lentils for atleast 30 minutes in water.You may also soak a combination of lentils such as moong dal,masoor,tuvar etc.
2. Boil the lentils along with chopped tomatoes , turmeric powder and salt in a pressure cooker or instant pot. Pressure cook for 2-3 whistles.
3. Mash the boiled lentils using a potato masher or mathni.
4. Heat oil in a tadka pan. Add a teaspoon cumin seeds, chopped ginger, heeng along with green chillies. Let it splutter. If you are gluten free, avoid heeng or asafoetida.
5. Add red chilli powder to the tempering and let it cook for few seconds. Add the tempering to lentil and let it come to a boil.
6. Serve hot with roti or rice. Optionally, garnish with coriander.
Read the recipe here
Moong dal recipe
Equipment
- pressure cooker
- mathni/potato masher
Ingredients
- ½ cup yellow mung dal soaked for 30 mins
- 2 cups water
- 2 tbsp. oil
Tempering
- 1 tsp. cumin seeds
- 1 tsp. green chilly chopped
- 1 tsp. ginger
- 1 tsp. red chilli powder as per taste
- ½ tsp. turmeric
- salt as per taste
Instructions
- Wash and soak the lentils for atleast 30 minutes in 2 cups of water.You may also soak a combination of lentils such as moong dal,masoor,tuvar etc.
- Boil the lentils along with chopped tomatoes , turmeric powder and salt in a pressure cooker. Pressure cook for 2-3 whistles.
- Mash the lentils using a potato masher or mathni.
- In a tadka pan, heat oil and add cumin seeds. Let it splutter. Add the ginger, chopped chillies and heeng. Mix well.
- Add red chilli powder to the tempering and turn off the heat. Add the tempering to the boiled lentils.Let it simmer for few minutes.
- You may garnish optionally with chopped coriander. Serve hot with rice or roti.
Notes
Variations
You may avoid heeng if gluten free. If you are a vegetarian, you can also make the tempering in ghee or add a dollop of butter after dhal is cooked for a creamier version. You can also boil it in a sauce pan but it takes longer. You may also use an instant pot. Make a chilke wali dahl .If you have green split mung beans available. You can also give a tempering of onions and garlic if you like. Add some lemon juice on top before serving .You can also add a pinch of garam masala and some dried fenugreek leaves if you like. You can also add mustard seeds, curry leaves and garlic in the tempering as a variation.
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