Masala Moong Dhal

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Masala Moong Dhal

This dhal has some simple spices (bayleaf and black pepper) which blend so well with the flavour of moong. This is one of my favourite dhal. It is a rajasic dhal. These spices (bayleaf or black pepper) are rajasic. If we are living in caves – we need to eat satvik food but we are doing a lot of rajasic work so it is absolutely fine to eat a combination of satvik and rajasic. It will be wise if we can avoid tamasic food.

Ingredients

Bayleaf – 5 to 6 nos.

Bay leaf is very good for the skin. It can cure skin rashes and irritations.They help in releasing the gas from the   intestines, they clean the milk in the breasts of the mothers who have just given birth and regulate menstruation.The smoke of bayleaf helps in delivery of a child. Powdered Bayleaf can be used as a salad dressing.

Moong Dhal – 100 gms

Black pepper – 2 to 4 nos powdered.

Jeera / cumin – 1/2 tsp (can use black cumin called the shahi jeera. Normally this is used in colder climates)

Coriander powder – 1/2 tsp.

Turmeric – a pinch.

Salt.

Ghee – 1 tsp

For seasoning :

Ghee – 1 tsp

Cumin / jeera  – 1/2 tsp

hing / asafoetida – one big pinch

can add one garlic – I am not using it as it is tamasic.

Method :

Wash  and soak the moong dhal in 31/2 cups to 4 cups of water for 1 hour. With 3 and 1/2 cups of water the dhal will be thick. If you prefer little thin then add 4 cups.

Take a wok add ghee – 1tsp and add the jeera, bayleaf and black pepper. Once they are roasted add the coriander powder. Add this to the dhal. Add turmeric and salt. cook it a pressure cooker.

  

Cover the dhal with a lid; put the rubber ring and close the cooker. Keep the whistle. Cook it in sim(low flame) for 35 to 40 minutes or for one whistle – whichever is earlier.

Or cook it in high flame till one whistle, then turn the flame to low and cook it for another 7 minutes and switch it off.

  

Once the steam is released, open the cooker and add the seasoning. For seasoning add ghee 1tsp, jeera and hing. Cover the cooker allow it to stand for some time (stove switched off). This will help the flavours to spread.

  

Note : Can add tomatoes or methi leaves (fresh) or spinach or zucchini. But if we add these vegetables we need to add some sour taste such as pomegranate seeds or mango powder or lemon.

In short,

  • Cook moong with bayleaf, black pepper, jeera, coriander,turmeric and salt.
  • Open and add seasoning of jeera and hing ( can add one garlic).
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