This is a most simple home friendly dhal. I always feel cooking simple food and retaining the flavours is more difficult than to making a complicated recipe. Mostly I make this with a subzi for dinner as it is easily digestable.
Some fact about moong dhal. It is rich with protein and it is suitable for all kinds of people. There is a saying in Hindi,
Ya khaye rogi, ya khaye yogi, yo khaye bhogi.
Either sick people eat it or yogis eat it or bhogis (people who enjoy sensual pleasures ) eat it.
In short, dhal for anybody and everybody. Completely a satvik dish.
Moong dhal – 100 gms (1 cup = 200 gms). This is my 1o0 gms measuring cup.
Turmeric – just a pinch (if added more it spoils the flavour of this dhal)
Hing – 2 pinches (Asafoetida / perungayam)
Salt – 1 1/4 tsp (I buy tata salt normal version)
For Tadka / Seasoning :
Ghee – 1 to 2 tbsp ( don’t use 1tsp – in that case the flavours will not spread to the dhal)
(As per ayurveda, fresh butter is considered as the most easily digestable medium for cooking. The second best is ghee. Then comes til oil (nallennai), mustard oil and coconut oil. The refined oil are more hard to digest. But ghee and butter has fat. Fat can be easily burnt with exercise. In case of food that are not digested is accumulated as toxins.)
Jeera – 1 tsp
Ginger – 1 inch -finely chopped
Green chilli – 2 nos -finely chopped
Chopping ginger and green chillies give different flavour than grating or slicing. I recommend chopping for this recipe.
[Normally some people tell me that their family does not like ginger pieces; then I reply to them “which means your family does not like good health” 🙂 ]
Wash the dhal.
Add 3 and half cups of water (in the same cup you have measured dhal take 3 and half cups water. I have taken a 100 gm cup and it is equal to 125 ml liquid. Approx 450 ml of water).
Add a pinch of turmeric.
Add 1 1/4 tsp salt.
Soak it for 1/2 hr to 1 hour. Soaking the dhal will make it easy to digest.
Take a cooker add 1 cup water (250ml). Add a plate with holes in it. This will prevent the dhal from burning even by mistake kept it on the stove for a long time.
Now keep the soaked dhal inside the cooker.
Cover it with a lid (by cooking this way the protein is fully retained)
Cover it with the lid of the cooker after adding the rubber ring . Put the weight.
You can keep it in sim (low flame) till one whistle comes. This might take 35 minutes to 40 minutes. This is better. Slow cooking retains more nutrition and more taste.
If you don’t have so much time then keep it in the highest flame. After one whistle sim it (keep it in the lowest flame) for 7 minutes and switch it off.
Open the cooker after the steam is fully released.
The dhal when cooked will look like this.
Now smash the dhal with a ladle and add 2 pinches of hing.
Add ghee to the wok. Even for seasoning I don’t use the small wok (seasoning wok with a handle). I feel it is too difficult to handle and the seasoning most of the time gets burnt. I recommend a bigger wok.
When the ghee is hot add the jeera and allow it to sizzle a bit. But don’t allow it to crackle and turn brown. For this recipe if we keep it little pinkish and not brown will be better.
Now add the chopped ginger and green chilli. Fry them well. By frying the green chilly will not be spicy.
Add this to the dhal.
Cover it with the lid. Keep it closed for sometime (stove is switched off). This will help the flavours to get mixed.
After 10 minutes open it and add half a lemon juice.
The simple yellow dhal is ready.
It can be had with chapati or rice.
Note : I have made detailed explanation keeping the beginners in mind.
- Cook the moong dhal with turmeric and salt.
- Smash it and add hing.
- Season with ghee,jeera, ginger and green chilli.
- Cover it and keep it for flavours to spread.
- Add half a lemon juice.