Tomato and mint flavoured moong dal
Yellow split moong dal takes on a delicious avatar in this stove top cooked version flavoured with tomatoes and dried mint. A quick and easy recipe to go with rotis.
Ingredients
- 1/2 cup moong dal split skinned yellow mung
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp ginger finely chopped or grated
- 1 pinch asafoetida
- 1 - 2 green chillies finely chopped
- 6-8 springs fresh mint
- 2 medium tomatoes finely chopped
- 1/4 tsp turmeric powder
- 3/4 cup water
- 1/2 tsp salt
- 1/2 tsp dried mint powder
Instructions
- To prepare this moong dal recipe with tomato and mint, heat oil in a medium sized saute pan. Fry cumin seeds until they crackle. Add ginger, asafoetida, chillies and saute for 30 seconds.
- Roughly chop the mint leaves. Add the chopped tomatoes and mint leaves and fry on high flame for 3-4 minutes or so. Mix in the turmeric powder, water and salt.
- Once water comes to a boil, drain the soaking moong dal and add it to the pan. Cover and cook for around 8-10 minutes, checking in between to add a little water if dal is drying out.
- Look for a stage when the dal is cooked, yet keeps its shape well and water is dried out. On a medium flame, this would take around 10 minutes. Sprinkle mint powder towards the end, give it a stir and remove into a bowl. Serve with rotis.
Notes
I use the Rupak brand dried pudina powder. If you don't find dried mint, then use a lot more fresh mint in the recipe for a strong mint flavour.