Mains

Smoked Moong Dal

Smoked Moong Dal

Simple and uncomplicated…Dal-Chawal or Khichdi is truly my comfort food and especially after I return from long travels or endless evenings of eating out.

Pulses such as Dals are a vital source of proteins for vegetarians. Ironically even though they are stapled in most Indian homes for their nutrition, some of them can lead to flatulence such as Toovar (Arhar) while the most popular of them all i.e. Dal Makhani (Whole Black Lentil & Red Kidney Beans) is usually high in calories.

In order to satiate my craving for indulgence and yet avoid the perils posed by many in this family of pulses. I most often use Yellow Moong Dal (Yellow Split Lentils)….the only downside. How to overcome the monotony of flavour and make it interesting for my family and friends who are typically lovers of Dal Makhani!!

These unusual circumstances led to the birth of the Smoked Moong Dal, which was not only a runaway success but also became a preferred option in my house, whether over simple family meal times or treating my gourmet friends. It’s distinct and authentic flavour truly sets the stage for royalty and will surely leave one and all asking for more…

Hope you enjoy this simple soul food recipe of mine…A classic comforting lentil dish, full of proteins.

 

Smoked Moong Dal

Course Main
Servings 2-3 persons
Prep time 15 min.
Cook time 20 min.

Ingredients Smoked Moong Dal

(1 cup = 250 ml) (1 tbsp = 15 ml)

½ cup Yellow moong dal
1½ cups Water
¼ th tsp Haldi powder (turmeric)
2-3 tbsp Ghee (clarified butter)
1 no. Med sized onion finely chopped
1 tsp Jeera (cumin seeds)
¼ th tsp Hing (asafoetida)
2 nos. Med size tomatoes chopped
1 tsp Finely chopped garlic
1 tsp Finely chopped ginger
1 tsp Finely chopped green chilli.
2 nos. Red chilli whole
1 tsp Red chilli powder
1 tsp Coriander powder
Juice of 1 lemon
1-2 tbsp Coriander finely chopped
Salt to taste
A piece of coal for smoking
1 tbsp Ghee for pouring over coal

Instructions for Smoked Moong Dal

1. Wash the dal and soak it in water for 15 minutes. Drain the water.
2. Take 1½ cups of fresh water and boil the dal in cooker. Add ¼ th tsp haldi powder and salt in it. Boil for about 1 whistle.
3. Remove from heat. Mash the dal well.
4. In a kadhai, heat 3 tbsp of ghee. Saute the cumin seeds and asafoetida cook for ½ a minute.
5. Add the whole red chillies, ginger, green chilli and cook well for 1 minute.
6. Add in the chopped onion and garlic and cook until slightly brown. Add in the tomatoes and cook for 2-3 minutes until the tomatoes are fully cooked.
7. Add the coriander powder and red chilli powder and sauté well. Finally, add the mashed dal to it. If you find it too thick add a little boiled water to thin it down. Add salt as per taste.
8. Give the dal a good boil. Add in the lemon juice and coriander leaves.
9. Just before serving heat a piece of coal. Place a small onion slice on the dal. Add the piece of coal on it and finally pour 1 tbsp ghee on the coal to produce a smoking effect. Cover the dal with a lid so the fumes remain inside. Open the lid after 5 minutes or so. Remove the coal and onion piece and discard.
10. Serve the smoked dal piping hot with chapatis or jeera rice.
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