YELLOW MOONG DAL

I think everyone has a 'feel at home' dish. A dish that they look forward to having after returning from a long trip. Or perhaps a dish that reminds them of home and childhood memories of comfort and love. This simple and nourishing Yellow Moong Dal is my ultimate comfort food. 

I typically pair it with a seasonal dry sabzi. Aloo Methi or Gajar Matar in winters and Bhindi or Begun Bhaja in summers. Served hot, topped with a spoonful of ghee feels like my Muma's hug to me. 

It is also a quick and easy dish to make. Only needs 30 minutes of soaking and can be put on the table in less than 30 minutes. Goes great with both rice and rotis. Its light on the stomach and easy to digest.

Here is how I make it:

Ingredients: 

Yellow Moong Dal - 1 cup

Turmeric Powder - 1 tsp

Salt to taste

Green Chilies - 2

Ghee - 2 tbsp + for serving

Cumin Seeds - 1 tbsp

Asafoetida - a pinch

Coriander Cumin Powder - 1 tbsp 

Red Chili Powder - 1 tsp (or to taste)

Tomatoes - 1 medium, finely chopped

Fresh Coriander Leaves - 1.5 tbsp

Procedure: 

1. Wash the dal thoroughly under running water till the water in the dal starts to appear clean. Then soak for 30 minutes. For 1 cup of dal, I have taken 2.5 cups of water. 

2. After 30 minutes, add salt, turmeric powder and the green chilies and pressure cook on medium heat for 2 whistles. After two whistles, turn off the heat and let the cooker release pressure on its own. 

3. While all that is happening, we will simultaneously heat a pan on medium heat. 

4. Add add 

5. Once the ghee warms up, add the cumin seeds

6. And asafoetida

7. Now throw in the chopped tomatoes

8. Season with salt soon after the tomatoes, to speed up the cooking process. 

9. Once the tomatoes turn soft, add the coriander cumin and red chili powders. And mix and cook for a couple of minutes.

10. Once the oil starts leaving the pan, turn off the flame and sprinkle a little water to prevent burning. 

11. Let's open the pressure cooker and check out dal. Our dal is perfectly cooked. 

12. We can add the prepared tomato gravy to the dal. And mix lightly so as not to mash it. 

13. Add some water to use the residue from the gravy and add it to the dal. I have added 1/3 cup of water. Make sure not to add too much or the dal will turn watery. 

 

14. Heat the dal at medium low heat until heated through. Give it a light stir occasionally. Around 5 minutes should do it. 

15. Serve hot topped with some ghee. Ghee is optional but I highly recommend it! Enjoy with roti or rice or just by itself.