Indian Moong Dal
Moong dal with a sizzling cumin and curry leaf seasoning is one of the simplest everyday dishes in Indian home cooking. Split mung beans soften quickly in a pressure cooker and mash down to a creamy, mild base. The real flavor comes at the end, when hot ghee or oil carrying cumin and curry leaves is poured over the pot. Browned onion or mustard seeds make easy additions.
Instructions
Put the moong dal, green chiles, turmeric and water in a pressure cooker and cook for 15 minutes. Let the cooker release its steam on its own before you open it.
Open the cooker and mash the dal until it is mostly smooth. Stir in salt to taste, and add a little more water if the dal looks too thick.
Heat the dal over medium heat so it is hot while you prepare the seasoning.
Heat the oil or ghee in a frying pan and add the cumin and curry leaves. When they splutter, the seasoning is ready.
Pour the sizzling seasoning over the dal and stir it in. Serve hot with rice or rotis.
For a milder version for children, cook the dal the same way, then pour off the water and save it. Partially mash the dal, mix in ¼ to ½ tsp turmeric, 1 pinch asafoetida, 5 g jaggery and salt, then add enough of the saved water to make it slightly thinner than soup and boil for 2 to 3 minutes.
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