MOONG DAL (PARSEE STYLE)
I HAD AN OLD AUNT WHO, WHENEVER SHE MET ME, WOULD TELL ME THIS IN AN
ASIDE...........YOU NEED TO GET RID OF YOUR PAUNCH YOUNG LADY. AND THEN
SHE WOULD PROCEED TO TELL ME THAT IF I ATE MOONG DAL FOR 8 DAYS IN A ROW FOR LUNCH AND DINNER........MY PAUNCH WOULD ABSOLUTELY DISAPPEAR !!!!!!! SHE WOULD ALSO TELL ME THAT EATING MOONG DAL FOR 8 DAYS AT A STRETCH WOULD HAVE NO SIDE EFFECTS. THE LENTIL IS SO LIGHT THAT IT IS THE FIRST LENTIL WE INTRODUCE TO A BABY. THIS PREPARATION IS VERY POPULAR AT HOME SO I NOW WISH TO SHARE THIS WITH YOU ALL.
300 GMS SPLIT MOONG DAL, WASHED AND SOAKED FOR 15 MIN
1 TEASPOON TURMERIC
1 HEAPED TEASPOON SALT
1 TABLESPOON FRIED ONIONS
1/2 CUP CHOPPED SPRING ONIONS
1/2 A CLOVE GARLIC CHOPPED
1 CUP CORIANDER LEAVES, CHOPPED
3 GREEN CHILLIES CHOPPED BIG
1 HANDFUL OF CURRY LEAVES, WASHED AND CHOPPED
1 TEASPOON OF CUMIN SEEDS
Fill a large vessel with about five glasses of water and bring to almost boiling.
Lower the flame and add the turmeric and salt and the moong dal and allow to simmer stirring from time to time.
When it is three quarter done take another fry pan and put in a mix of oil and clarified butter. When hot add the garlic and allow it to reach a golden colour.
Then add the chopped spring onions, curry leaves, green chillies, cumin and stir-fry till done. Add the coriander leaves and cook for another minute. Pour this seasoning on the cooking dal and cook for another 5 minutes to allow the
flavours to meld. When ready to serve pour into a glass dish and garnish with
the reserved fried onions. Serve with a sweet and sour mango chutney and
chappatis.
This may also be used as a very light side dish.
I HAD AN OLD AUNT WHO, WHENEVER SHE MET ME, WOULD TELL ME THIS IN AN
ASIDE...........YOU NEED TO GET RID OF YOUR PAUNCH YOUNG LADY. AND THEN
SHE WOULD PROCEED TO TELL ME THAT IF I ATE MOONG DAL FOR 8 DAYS IN A ROW FOR LUNCH AND DINNER........MY PAUNCH WOULD ABSOLUTELY DISAPPEAR !!!!!!! SHE WOULD ALSO TELL ME THAT EATING MOONG DAL FOR 8 DAYS AT A STRETCH WOULD HAVE NO SIDE EFFECTS. THE LENTIL IS SO LIGHT THAT IT IS THE FIRST LENTIL WE INTRODUCE TO A BABY. THIS PREPARATION IS VERY POPULAR AT HOME SO I NOW WISH TO SHARE THIS WITH YOU ALL.
300 GMS SPLIT MOONG DAL, WASHED AND SOAKED FOR 15 MIN
1 TEASPOON TURMERIC
1 HEAPED TEASPOON SALT
1 TABLESPOON FRIED ONIONS
1/2 CUP CHOPPED SPRING ONIONS
1/2 A CLOVE GARLIC CHOPPED
1 CUP CORIANDER LEAVES, CHOPPED
3 GREEN CHILLIES CHOPPED BIG
1 HANDFUL OF CURRY LEAVES, WASHED AND CHOPPED
1 TEASPOON OF CUMIN SEEDS
Fill a large vessel with about five glasses of water and bring to almost boiling.
Lower the flame and add the turmeric and salt and the moong dal and allow to simmer stirring from time to time.
When it is three quarter done take another fry pan and put in a mix of oil and clarified butter. When hot add the garlic and allow it to reach a golden colour.
Then add the chopped spring onions, curry leaves, green chillies, cumin and stir-fry till done. Add the coriander leaves and cook for another minute. Pour this seasoning on the cooking dal and cook for another 5 minutes to allow the
flavours to meld. When ready to serve pour into a glass dish and garnish with
the reserved fried onions. Serve with a sweet and sour mango chutney and
chappatis.
This may also be used as a very light side dish.
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