This is my mom’s simple and delicious recipe for split moong daal. The split moong lentils/dal are soaked and then cooked along with tomatoes, garlic and ginger. The Tadka/Tempering is made in a separate pan with cumin seeds, asafetida, garam masala and a dash of Kashmiri red chili. The sizzling tadka is then mixed into the cooked lentils and served immediately. The result is a creamy, aromatic and delicately spiced lentil dish.
This dal can be served as a side with vegetable and roti or plain rice.
Preparation time: 10 minutes
Cooking time: 40 minutes
1 cup split moong daal/moong daal chilka (split green lentils)
½ cup Bengal gram /chana daal
1 large tomato, cut into 4 pieces
1 green chili
½ inch piece of ginger
3 cloves of garlic
1 tsp cumin seeds
A pinch of Asafoetida
½ tsp Kashmiri chili powder
1 tsp turmeric powder
½ tsp of garam masala
Some fresh coriander leaves, chopped fine
Salt – to taste
Ghee or oil – 2 tbsp
Wash and soak both lentils together in enough water for 1 hour. If you are using a pan to boil the lentils, then soak lentils for at least 2-3 hours. The rest of the instructions are the same whether you use a pan or a cooker.
Puree the tomatoes in a food processor along with ginger and garlic. Add the lentils in the pressure cooker and add tomato puree, turmeric powder, and salt. Add water such that the level of water is an inch above the lentils.
Pressure cook on medium heat for 3 whistles or until the daal is cooked. If boiling the daal in the pan, keep a check on the level of water and keep adding hot water if needed.
Once the daal is soft, turn the heat to low. Mash the lentils lightly with the help of the back of a ladle or a whisk. Add a cup of water and let the daal simmer for 10-15 minutes until the daal is blended well and it creamy not watery. Set aside
In a heavy bottom pan add ghee or oil (Omit ghee if you are making the vegan version). When the oil is hot add cumin seeds and hing. Add a whole slit green chili to the pan. Now add kashmiri red chili powder and garam masala. Now pour the tadka over the cooked daal.
Garnish with fresh coriander and serve hot with rotis or rice.