Rarely does nutritious and exciting go together. Indian food staples are defined according to the local available ingredients. For mothers the challenge is to use fresh ingredients , novel cooking styles yet deliver maximum nutrition. It's a tall order. Mothers today need a crash course in nutrition and dietetics . The what, how, how much and when of cooking is always under scrutiny. Dals in India are consumed in every state. The preparation varies from region to region. Dals or lentils are nutritious and keep well in their dry form. In the absence of vegetables , a meal of just Dal and. Rice cooked and served either separately or together ( as khichadi) can make a complete meal. Of all the Dals consumed in India, the Moong dal is the lightest. Little wonder then that it is part of the first solid meal a baby is given. As a soup even the sickest individual can digest it. Just the water in which this dal is cooked is great. Here is a simple way to cook it and serve it, be it on just a normal rainy day , or at a getogether.
ingredients
1 cup yellow moong dal
4 cups water
1 tsp haldi/ turmeric powder
1/2 tsp salt
1 large onion chopped
1 large tomato chopped
3 dry red chillies
2 tablespoons ginger julienned
1/4 cup ghee/ oil
1 tblsp butter
1 tsp mustard seeds
1 tsp red chilli powder
1 tsp garam masala powder
Green coriander leaves to garnish
Pich, wash and soak the dal in 4 cups water, for an hour. In a pressure cooker place the dal with the water , haldi, salt and cook for 15 mins. Cool and mash or whisk the dal. In a pan , heat the oil and fry the dry red chillies, drain and keep aside. Next fry the ginger juliennes , keep aside. Now add the mustard seeds and allow them to splutter. Add the butter and let it melt and heat. Add in onions and fry till light golden. Add the chilli powder and garam masala powder. Next add the tomatoes. Cover and cook over a low flame till the tomatoes are soft and squished. Now heat the dal and pour in a serving dish. Pour the tempering over the dal. Garnish with the dry red chillies and ginger. You can also add the coriander leaves at this stage. Before serving mix the tempering with the dal.
This can be served with steamed rice, jeera rice, parathas, pooris or roti.
ingredients
1 cup yellow moong dal
4 cups water
1 tsp haldi/ turmeric powder
1/2 tsp salt
1 large onion chopped
1 large tomato chopped
3 dry red chillies
2 tablespoons ginger julienned
1/4 cup ghee/ oil
1 tblsp butter
1 tsp mustard seeds
1 tsp red chilli powder
1 tsp garam masala powder
Green coriander leaves to garnish
Pich, wash and soak the dal in 4 cups water, for an hour. In a pressure cooker place the dal with the water , haldi, salt and cook for 15 mins. Cool and mash or whisk the dal. In a pan , heat the oil and fry the dry red chillies, drain and keep aside. Next fry the ginger juliennes , keep aside. Now add the mustard seeds and allow them to splutter. Add the butter and let it melt and heat. Add in onions and fry till light golden. Add the chilli powder and garam masala powder. Next add the tomatoes. Cover and cook over a low flame till the tomatoes are soft and squished. Now heat the dal and pour in a serving dish. Pour the tempering over the dal. Garnish with the dry red chillies and ginger. You can also add the coriander leaves at this stage. Before serving mix the tempering with the dal.
This can be served with steamed rice, jeera rice, parathas, pooris or roti.
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