Moong Dal (Balochistan)
"This recipe is from week 22 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Balochistan is my 22nd stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Moong Dal is made with split mung beans, which can be purchased in most Indian markets."
photo by GiddyUpGo
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 cup mung dal
- 3 cups water
- 1⁄2 teaspoon turmeric powder
- salt
- 1⁄2 lemon, juice of
- 2 -3 green chilies, sliced
- 1⁄2 tablespoon ghee
- 1⁄2 teaspoon cumin
- 2 -3 whole cloves
- 1⁄2 inch cinnamon stick
- 3 -4 garlic cloves, finely diced
- 1 teaspoon grated ginger
- 1 small tomatoes, quartered
- 1 tablespoon cilantro
directions
- Soak the moong dal in cold water for about 20 minutes. Drain, then add to a pot with the water, turmeric and salt. Make sure to skim off the foam that forms as the water boils.
- Keep simmering until the moong dal is soft, adding about a half cup water as necessary. The dal is finished when you can successfully moosh it up a little on the side of the pan. It should be thick without any visible pools of liquid. Now add the lemon juice and the sliced green chiles.
- While the dal is cooking, heat the ghee and cook the cumin seeds, cloves, cinnamon, garlic and ginger. Keep stirring until fragrant. Add the quartered tomatoes and saute for one or two minutes, then poor the contents of the pan over the dal. Cover the pot for five minutes or so before serving. Garnish with the chopped cilantro.
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RECIPE SUBMITTED BY
I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it.
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