Moong Dal
Sometimes it is enough to eat something very simple and super easy to make. I make lentils when I run out of things to make for dinner. My usual go-to meal is a rice pulao with peas and some kind of dal.
This one in particular is especially my favorite. I love it because of it’s taste and also because it is easily accessible in any store (the lentils that is). I also love the way this particular one is cooked. My Mom has been making moong dal for years but she learnt how to make it this way from a friend.
I have been making this dal for years as well. Usually when I make lentils, I cook everything together and add sauteed cumin seeds at the end (most of the time). This one is different… I cook the lentils separately and a mixture of onions, cumin, tomatoes, etc, separately. Once the onion mixture is soft and cooked, I then add it to the cooking lentils and cook the whole thing. It is almost like a lentil stew and really delicious.
Serve with with some veggies on the side with rice or bread- it will become part of your repertoire….
- 1 cup green mung dal
- ½ teaspoon turmeric
- 1 teaspoon salt
- 3 cups water
Transfer the lentils, turmeric, salt and water. Bring to a boil and simmer for 15 to 20 minutes.
- 1 tablespoon extra light olive oil
- 2 teaspoons cumin seeds
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- ½ cup crushed tomatoes
Heat a medium frying pan and add the olive oil. Add the cumin and sauté for 30 seconds on medium heat. Add the onion, garlic and ginger. Saute for 4 to 5 minutes on medium heat. Add the tomatoes and sauté for another 5 minutes. Transfer to the cooking lentils and bring to a boil. Simmer for another 20 minutes. Check for seasonings and serve.
