Recipe for a dry moong dal flavoured with mint
Moong dal or split, husked green gram has not always been a favourite – but according to Ayurveda, it is said to be lighter and easier to digest, compared to the more popular toor dal. Khichdi prepared from moong dal and rice is said to be one of the most restorative dishes during an illness. When pressure cooked, this dal tends to get somewhat slimy, which is why I wasn’t too kicked about it in my early cooking days. Besides it doesn’t have the kind of rich flavour that is inherent to toor dal.
Add some masalas and a good tempering in ghee and moong dal turns more palatable. Cooking moong dal by the boiling method as against the pressure cooking method keeps the texture alive and makes it a much better dish. This dal is perfect for stove top cooking, taking hardly 10 minutes to cook, when soaked for half an hour or so.
This time I added tomatoes and flavoured it with ginger and a pinch of mint powder for a bit of mystery in the background and if I may say so, it did turn out pretty good. This is best had with rotis as it doesn’t have any liquid to mix around with rice.
Dry Moong Dal with Mint / Pudina wali Moong Dal
Serves 2 as an accompaniment to rotis