Moong Dal Subzi …is my take on simplicity with that oozing aroma, flavour and texture!
Cooked in Curd n Milk sans water lends it a rich flavour while the subtleties of garlic, onions and potatoes try flirting with your palate. The ‘akkha’ (whole) red chilies are a great visual enhancer in this otherwise faintly spiced preparation!
Moong dal, full of proteins, is much lighter on the stomach and pairs very well with any style of kadhi and rotis!!!
Bored of the usual daily proteins and dals.., I’m sure you are gonna love this one!
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| Course | Main Course |
| Servings | 2 persons |
| Prep time | 10 minutes (plus 2 hours soaking time) |
| Cook time | 15 – 20 minutes |
Ingredients for the Moong Dal Subzi(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 1 cup | Yellow moong dal (without skin) |
| 1 cup | Beaten yogurt (dahi) |
| ½ cup | Milk |
| 6 – 8 | Small baby potatoes (par boiled in salted water and peeled) |
| 6 – 8 | Small baby onions (I used the small red onions) |
| 10 – 12 | Garlic cloves |
| 2 – 3 | Bay leaves |
| 3 tbsp | Ghee (clarified butter) |
| 1 tsp | Cumin seeds |
| ½ tsp | Hing (asafoetida) powder |
| 1 tbsp | Ginger, thinly sliced |
| 2 – 3 | Cloves |
| 1” piece | Cinnamon stick |
| 3 – 4 | Whole red chilies |
| Salt to taste | |
| A pinch | Garam masala powder |
| ½ tsp | Turmeric powder |
| 1 – 2 tbsp | Coriander seed powder |
| Lemon Juice of 1 lemon | |
| Corriander leaves for garnish | |
Instructions for the Moong Dal Subzi |
|
| 1. | Wash the moong dal in water well. Rinse. Soak in water for about 2 hours. |
| 2. | After 2 hours drain the water from the dal completely. |
| 3. | Heat ghee in a vessel. Sauté the cumin seeds, hing powder, whole red chillies, cinnamon stick, bay leaves and cloves. Add in the ginger and sauté
|
| 4. | Add in the parboiled potatoes and baby onions. Sauté them. (For parboiling, put them in a boiling salted water and parboil until its 50% cooked. Peel and keep aside).
|
| 5. | Add in the soaked moong dal. Add in the turmeric powder and coriander seed powder. Season with salt.
|
| 6. | Mix the beaten yogurt and milk (both should be at room temperature). Add this to the dal. Add in the garlic cloves now.
|
| 7. | Let the dal cook with the milk and yogurt. Cook for 15-20 minutes uncovered until the potato and dal are completely cooked. Stir from time to time to prevent the dal from sticking to the vessel. Once cooked, add garam masala powder and lemon juice. |
| 8. | Garnish with coriander leaves and serve immediately.
|
Notes: |
|
| 1. | Please do not keep reheating this as the dal will turn mushy and break. The dal can be made in advance and cooked uptil 90% done. Before serving, add more milk and cook until its fully done. Serve at once. |
| 2. | Best enjoyed with Gujarati kadi or yogurt and rotis. |
| 3. | Please do not add any water to the dal whilst cooking or reheating. |
| 4. | The texture of this vegetable is slightly creamy. Please do not dry this dal out completely. |
