Whole Moong Dal with Mustard Oil Tempering

Whole Moong Dal is such a common side dish in Indian household that I was doubtful about doing a post on this. But what makes the difference here is the Mustard oil tempering which gives it a very different flavour from the Ghee one. Try it to believe it 🙂

1/2 Cup Whole Moong Dal
1.25 litres of Water
1/2 tsp Turmeric Powder
1 tsp Chopped Ginger
Salt to taste

For tempering:
2 tbsp Mustard oil
1 big Tomato chopped

2 tsp Dal Masala
1 tsp Cumin Seeds
pinch of Asafoetida
1/4 tsp Red Chilli Powder
1 tsp Coriader Powder
1 tsp Garam Masala

For Garnishing:
Coriander leaves chopped

Normally people wash and soak the dal at night.  I am somehow unable to do this and pressure cook it directly, though it takes a little more time. So here it goes:
Wash the Moong dal. In a pressure cooker add Dal, Water, Turmeric powder and ginger and keep it on high flame.
After the first whistle, lowed the heat to minimum and let the Dal cook for 45 minutes. Switch of the flame and let the steam cool down a bit.

For tempering, heat Mustard oil in a pan till it reaches the smoking point. This is important to take away the strong flavour of Mustard oil. Now let the oil cool down a bit so that its still hot but not so much that it burns the spices.

Method 1: Add Asafoetida, Cumin, Coriander powder and Red Chilli Powder.
Add chopped Tomato and a little salt, Garam masala.
Stir a bit and add this to the Dal.

Method 2: Add chopped Tomato and little bit of salt to oil. Add this to Dal.
Add Dal masala to the Dal.

Now, close take the whistle off the pressure cooker lid. Close the lid and let the Dal simmer for another 20-25 minutes so that the spices are well blended in Dal. Now Garnish with Coriander and Serve hot.


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