Some food is just comforting and its purely for its simplicity yet delightful. There are many days when I want to eat something elementary ,healthy and delectable. When we talk about contentment and complacency in our meals ,every one has their own choices and they are mostly associated with childhood and growing up memories. Food that Mum’s makes always has a personal touch of warmth and cozyness. She exactly knows what is that one favorite ingredient that can add a special touch to the same dish. My son loves his Aloo Paratha , Dosa’s and Jaggery infused rice made just by me. Jacket Potato with cheese and beans is one of the fav food in UK , so is Crepe in France. Every single person will have their own definition and a different meal in comfort zone.
One of my favorite comfort food is just some warm phulkas with a bowl of Moong Dal and some yogurt.
Dal is a dried pulse that has been split. Both Husked and un Husked variety of Pulses are available and they can be cooked with an assortment of spices and served . Dal , also known as Lentil Stew is one of the staple dishes included in the meals in South Asia. In the South of India , Dal is served with Rice where as in the North of India it is served with Phulka’s , Roti and other flat breads. In countries like Pakistan, Bangladesh, Srilanka too , Dal is cooked with variant spices that is locally produced and served with Rice or Flat bread.
Inspiration for this set of images is Deeba Rajpal’s Dal Post. The moment I had seen the matka’s containing the dal’s , I couldnt hold my self back but try some pictures .Total coincedence that my friend had lent me her matka’s the very same day .
Moong or the Mung Beans is native to India and is used in an assortment of food , be it savory or sweet. One such adaptation is Moong Dal Tadka. Its a widely cooked dal and every house has their own touch in preparation. In todays post , I am sharing a recipe that I have grown up eating. A
recipe that my mum would make it any day ,when you need something quick
and heavenly. This recipe has absolutely no frills. Moong Dal cooked with tomatoes and then tempered ( tadka )with seasoning ingredients .
First of the recipes that I have learnt to cook . So I would recommend it to anyone – be it first timers or bachelors who want some Simple Ghar ka Khana ( Home made ) Dal ( Lentil Soup/Curry) flavor packed.
INGREDIENTS ( Size of the Cup : 1 Cup – 250ml)
- Moon dal Yellow – 1/2 cup
- Tomato – 1 Nos chopped into quarters
- green chillies – 1 -3 depending upon hotness
- coriander leaves
- lime juice ( optional)
- ghee – 2 tsp ( if ghee is not available , use any cooking oil)
- jeera ( cumin seeds) – 1 tsp
- mustard seeds – 1 tsp
- Onion – 1 small onion chopped finely ( Optional )
- asafoetida (hing) – 1 pinch
- Dried Red Chilli – 1 Nos
- Dry roast the Moong Dal in a heated pan until you could feel the aroma coming up. Allow it cool .
- Wash the dal nicely under running tap water twice. Once washed well , add twice the amount of water to the dal , turmeric powder , diced tomatoes , green chillies and a pinch of salt. Cook the dal in the pressure cooker.
- Once the dal is cooked ,transfer it to a pan . Add 1/4- 1/2 a cup of water to achieve the desired consistency, allow the dal to boil for about a minute. Pop in the required amount of salt.
- Heat 2 tsp of oil or ghee in a small wok , now add cumin seeds & mustard seeds and dried red chillies.Allow it to splutter and Sprinkle the hing powder.Turn of the gas and add the seasoning to the dal in the pan.
- Garnish with coriander leaves and add a squeeze of lemon juice.
- Serve your dal with hot phulkas/rotis for dinner.