Moong Dal with Dill Leaves
Yesterday, my laptop decided to call it quits. Can’t say I didn’t see it coming since it had been behaving suspiciously for a while but I felt (or hoped) that we still had a few more months together. IT thought otherwise. So you can imagine the sort of tense day I had trying to find myself a new companion at such a short notice.
In midst of all the ensuing chaos and madness, this recipe was a very calming influence. While the new companion was settling in and preparing itself for a fresh start, I rustled up this dinner fairly easily. Most of the time goes in cooking the dal but you can leave it to do its job while you are busy with other stuff (like becoming familiar with your new partner as was the case with me!).
Dill leaves provide many health benefits including protection against free radicals and carcinogens, prevention of bacterial overgrowth and, given their calcium content, prevention of bone loss.
In this recipe, I decided to partner dill with moong dal (moong bean split and skinned, also known as split green gram).
requires very few ingredients to make a fragrant and flavoursome dal
The ratio of raw moong dal to dill leaves is 1:2. It may seem like that’s an awful lot of dill leaves but once cooked, the dal will expand and accommodate all of the dill.
You can have this with rice or any type of bread/roti/naan/paratha.
1 Cup uncooked moong dal
2 Cups Dill leaves
1 Head of garlic
1 Tablespoon fenugreek seeds
1-2 Teaspoons Mustard Seeds
1 Tablespoon fennel seeds
2 Dry red chillies
A pinch of asafoetida
1 Teaspoon turmeric
1 Teaspoon chilli powder
1 Tablespoon oil
Salt to taste
- Wash and soak the moong dal and fenugreek seeds before you make a start on the vegetables.
- Wash and grate the tomato.
- Peel and slice the garlic.
- Chop and wash the dill leaves.
- Heat oil in a a cooking pot.
- Add the mustard seeds.
- Once they stop crackling, add the fennel seeds.
- After a few seconds, add the dry red chillies and asafoetida.
- Stir for a few more seconds and throw in the grated tomato.
- Mix in salt, chili powder and turmeric powder.
- Cover, lower heat and let this cook for about 3 minutes.
- Uncover, add the dal with about 2 to 3 cups of water.
- Turn the heat high and once the dal starts boiling, lower the heat, cover and let the dal cook for about 15 minutes.
- Uncover, throw in the dill leaves, combine well, cover and let this cook for about 10 to 15 more minutes till the dal is soft.
- Serve hot.