GREEN MOONG DAL WITH NUTS TADKA/SHAHI MOONG DAL
We are blessed to cultivate a large variety of dals or pulses in India. A bowl of dal is an integral part of our main course thali. This is because they provide the best plant-based protein to us. People who do not eat meat are provided essential proteins with the intake of dal in their diet
Though all the pluses are healthy to eat but sabut or whole moong dal is the healthiest one among them. I add this dal to my day-to-day menu in some or the other way. This simple rustic dal can be cooked in an exciting way so that kids also relish it. I add some grounded chironji nuts into dal, and also some whole chironji while tempering or tadka. This gives dal a nuttiness, enhancing the flavour and texture. Its slightly sweet, nutty flavor, similar to a mix of almond and pistachio.
Course – Main Course
Cuisine – Indian
Prep Time – 1 hr ( requires soaking the dal )
Cook Time – 25 Min
Total Time – 1 hr 25 Min
Yield – 4 Servings
Author – Bharti Dhawan
● Ingredients Required
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- Green moong dal – 1 cup( soaked 1 hr)
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- Water – 4-5 cups
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- Salt – 2 tsp
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- Turmeric/haldi powder – 1 tsp
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- Red chilly powder – 1 tsp
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- Coriander powder – 1 tsp
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- Garam masala powder – 1 tsp
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- Ghee – 1 tbsp
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- Finely chopped onions – 2 tbsp
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- Finely chopped tomatoes – 2 tbsp
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- Finely chopped ginger and garlic – 1 tsp each
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- Chironji nuts – 1 tbsp whole +1 tbsp dry roasted and powdered
- INGREDIENTS FOR GARNISH
- Fresh coriander leaves and some more chironji nuts for garnish
Instructions
1- Add soaked dal, water, salt and haldi powder to a pressure cooker and keep on high flame until the 1st whistle comes
2- Low the flame and let it cook for 10 minutes or until 5 whistles come. Meanwhile dry roast the 1 tbsp chironji nuts and make a powder. Keep aside to use further
3- When dal is cooked switch off the flame and let the cooker cool down completely
4- Open the lid and mix the dal with a spoon. Add roasted and powdered chironji and mix the dal quite well again. (powdered chironji thickens the moong dal, giving it richness)
5- Next prepare for tadka or tempering. Heat ghee in a tadka pan and add jeera, heeng, ginger, garlic, and onions one after another. Roast until the colour changes.
6 – Add chironji nuts and roast them until they change the colour to golden (Avoid burning them)
7- Add the remaining powdered spices(red chili, coriander powder, and garam masala etc.)and stir nicely
8- Next, add chopped tomatoes. cook until they become soft. Crush them time to time with the back of a spoon
8- Pour this tadka over the cooked dal.
9- Add some more chironji nuts and fresh coriander on top and serve with roti, rice or paranthas
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