Dad and Char's Excellent Yellow Moong Dal Curry
"My dad and me made this just out of our mind tonight after buying a beautiful Sable Mercury! This tastes SUPER WONDERFUL! You simply have to try this:-)"
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
5-6
ingredients
- 1 1⁄2 cups yellow moong dal (yellow lentils)
- water, as required
- 2 teaspoons mustard seeds
- 1 teaspoon methi seeds
- 3 teaspoons cumin seeds
- 1 1⁄2 inches fresh ginger, peeled, washed and finely chopped
- 1 green chili, washed, ends trimmed and finely chopped
- 5 stalks of fresh curry leaves, washed and torn
- 2 teaspoons turmeric powder
- 1⁄2 teaspoon red chili powder
- 1 1⁄2 teaspoons asafoetida powder (known as "hing" in Hindi)
- 6 fresh roma tomatoes, washed, peeled and chopped
- 4 tablespoons oil
- 4 teaspoons salt
directions
- Dissolve asafoetida powder in 1/2 cup of water, mix well to dissolve completely, then keep aside.
- Put the cleaned and washed lentils in a large pot.
- Add 12-14 cups of water and boil on high flame until the lentils are tender and done.
- Mash the lentils using an electric beater and keep aside, covered, until required.
- Heat oil in a pot on medium flame.
- Once its hot, toss in the mustard, methi and cumin seeds.
- Allow to splutter and crackle.
- Once they stop doing so, reduce flame quickly, add the curry leaves (torn), mixing continuously as you do so.
- Then toss in the chopped green chilli and chopped fresh ginger.
- Stir continuously and cook on medium flame unil the raw smell of ginger is gone and it turns slightly brown.
- Add the turmeric and red chilli powders.
- Mix well and continue to cook for 2 minutes.
- Then, add the chopped tomatoes and cook, stirring continuously, on medium flame, until the tomatoes are softened.
- Add asafoetida mixture to the tomato mixture.
- Add a cup of water and boil for 3 minutes, stirring continuously.
- Remove from heat.
- Pour this mixture into the mashed lentil curry and mix well.
- Add salt and stir again.
- Bring to a boil.
- Stir, stir and stir as you are boiling it.
- Bring to a boil again.
- Lower flame, remove from heat and serve rightaway with plain white Basmati rice and yogurt on the side.
- ENJOY!
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Reviews
-
Very hot and spicy, mmmm, just the way it should be. I just got a new Mercury Sable too. HAHAHAH. Shukran gazella Oucht -
4 teaspoons of salt was WAY too much for this dish. I had to add a potato and cook more lentils to try to absorb the extra saltiness, but it pretty much messed up the dish. I'll still cook it again because the spices are incredible smelling. Directions on preparing the hing, but nothing in the recipe to indicate when to send it.
RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
