This recipe is courtesy of a friend and former neighbour who had introduced me to the wonders of oil free cooking. I must confess this one is all I retained in my memory. I found it hard to believe that a dal cooked without a tadka would be worth committing to memory, let alone making every week. This recipe, however, proved me wrong and it now makes a frequent appearance on the menu.
Give it a go – it makes for a light, healthy and delicious addition to your evening meal.
3 fistfuls of whole moong (I use a fistful per person)
1/4 + 1/4 teaspoon turmeric
1/4 teaspoon chilli powder
1/2 teaspoon cumin-coriander powder
1/4 teaspoon amchur powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly grated ginger
1 tomato chopped
2-3 tablespoons, crispy onions (or 1/2 an onion, finely chopped)
salt to taste
1 tablespoon chopped coriander
1-2 tablespoons lemon juice
- In a pressure cooker, add the moong with about 600 mils of water with 1/4 teaspoon turmeric and the asafoetida. Cook for about 10-12 minutes. After 2-3 whistles take off the heat.
- When the cooker is cool enough to open, add all the dry spices (turmeric, chilli powder, cumin-coriander, amchur and garlic powder). Add the salt and mix well.
- Next add the chopped tomato, onions, grated ginger and lemon juice. Mix well.
- Garnish with coriander leaves just before serving.
- Serve hot with rice or chapatis.