Green Lentil (Sabut Moong) Dal

Good evening everyone,

Dals are full of fibre and iron and are common dishes in our home.  This one is a little different from our normal Punjabi dals, in that it uses curry leaves, which you can obtain dried or frozen from Indian supermarkets here in Canada or dried in the ethnic food aisle of many supermarkets.

There is a good heat to this dal so if you want it a little less spicy, feel free to reduce the amount of red chili powder in the dal and the red chilies in the tempering spices.

We normally serve our dals with rice but they can be served with roti and naan.

Green Lentil Dal

1 cup green lentils, soaked in sufficient water for at least 1 hour
4 cups water
2 medium sized tomatoes, chopped
1 medium onion, chopped
1 green chili, finely sliced
6 cloves garlic, chopped finely
1/2″ piece of ginger, chopped finely
1 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 teaspoon Garam Masala
1/2 tablespoon jaggery (found in south asian grocery stores or substitute dark brown sugar)
Juice from 1/2 lemon
1 tsp dried methi leaves
Handful of chopped coriander
1 teaspoon salt, or to taste
Tempering Spices
1 tablespoon canola oil
3 dried red chilies, broken in half
1 tablespoon dried curry leaves (found in south asian grocery stores)
Pinch of asotoefida (hing) (found in south asian grocery stores)
1 teaspoon mustard seeds

In a pressure cooker, add the drained lentils, water, onion, chili, garlic, ginger and turmeric.  Cook on high pressure for 20 minutes (or 7 – 8 whistles).  Release steam from the pressure cooker and mash the lentils slightly.  Add the chili, cumin, garam masala and salt and stir well.  Bring the dal to a boil and reduce to a simmer.  Allow to simmer about 7 – 8 minutes.  Add the jaggery and methi leaves and allow to simmer another 5 minutes.  If the dal begins to thicken too much, add some hot water.  Remove to a serving bowl.

Temper the tempering spices by heating the oil in a frying pan over medium-high heat.  Add the tempering spices and stir for 30 seconds to a minute until the mustard seeds begin to pop.   Add this mixture immediately to the dal.

Garnish the dal with the lemon juice and coriander leaves and serve.

That’s it!  A little effort but so worth it!

Until next time,
Peace and love,
Himmat

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