Friday, 4 July 2014

Simple Moong Dhal (பாசிப் பருப்பு கடைசல்)


Nowadays, even South Indians have started eating chappatis on a regular basis. Instead of serving the same old aloo gravy with chappati, try one of the dhal recipes. Simple moong dhal makes an excellent side dish for chappati along with salad and/or vegetables. This easy-to-make dhal is ideal for your dinner menu. Just give it a try!

Ingredients: (Serves four)
Moong dhal – ¾ tumbler or 150ml measure
Sambar onions (shallot) – a handful (சாம்பார் வெங்காயம்)
Tomato – 1 no, cut into small pieces
Green chillies – 2 no, chopped
Ginger – ½” piece, grated
Salt – to taste
Oil – 1 tablespoon
Jaggery – ½ teaspoon (optional)
Mustard seeds – 1 teaspoon
Jeera – 1 teaspoon
Turmeric powder – ½ teaspoon
Curry leaves – a few
Coriander leaves – chopped, 1 tablespoon

Simple Moong Dhal (பாசிப் பருப்பு கடைசல்)
Method: Wash and cook moong dhal with 2 tumblers (400ml) of water in a pressure cooker for 3 whistles or 3 minutes. Once the pressure subsides, remove from the cooker and keep aside. Peel sambar onions and chop them finely.

Heat oil in a kadai, add mustard seeds and when they start to sputter add jeera. Sauté for a few seconds. Add chopped onions and fry till they become transparent. Add chopped tomato, grated ginger, green chillies and little water. Cover and cook till tomato becomes pulpy. Add the dhal, turmeric powder, jaggery and salt. Mix well and cook on a low flame. Once the dhal boils, simmer for 2 more minutes and then switch off the fire. Garnish with curry leaves and coriander leaves. Serve hot with chappati or roti, vegetables and salad. This dhal can also be served with rice, curry and pickle.

Note: Moong dhal cooks faster than toor dhal. If you cook moong dhal for longer duration in the pressure cooker, it will have pasty consistency. Alternatively, you may cook moong dhal in a heavy bottomed vessel with 3 parts of water on medium flame, stirring every now and then. Keep a ladle in the vessel to prevent the dhal from boiling over. 

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