Masoor Dal with Moong vadi/ Red Lentils with Sun Dried Dumplings

The combination of husked Moong and Masoor Dal is an ancient one in my household. One fine day, when I was attempting to break from the routine my mom-in-law suggested this idea of putting Moong Vadi in Masoor dal. The outcome was interesting, a nice and simple taste, which we look forward to in our everyday meals. I didn’t click a photograph when I tried it for the first time. This one’s cooked by mom-in-law and clicked by me 🙂

Serves: 4

Ingredients:
2 cup Whole Masoor Dal
8-10 Moong vadis (Sun dried dumpling made of yellow lentils. These expand when boiled.)
1 tbsp chopped Ginger
1/4 tsp Turmeric powder
Water to cook the Dal
1/2 tsp oil to saute the vadi

For tempering
2 tbsp ghee (clarified butter)
1 tsp Cumin Seeds
1/2 Coriander powder
a pinch of asafoetida
1/4 tsp Red Chilli powder
1 tsp Garam Masala

Coriander to garnish

Method:

  • Wash the Dal.
  • Heat oil in a pan. Saute the moong vadis for a minute. Switch off the heat.
  • In a vessel add Dal, water – a little more quantity than what covers the dal, Turmeric powder and Ginger. Partially cover the vessel leaving the lid a little open. Heat the Dal on high.  Add vadis to it. When the Dal comes to a boil, reduce the heat to minimum and let the dal simmer. Stir in between. When the Dal is cooked, check if the vadi is done by inserting a knife, else cook more.
  • Now temper. Heat ghee in a pan. Add Asafoetida, Cumin, Coriander powder, Red chilli and Garam Masala powder. (You can add chopped Garlic or paste and chopped Onions. I have skipped these). Add this to Dal.
  • Garnish with Coriander and serve hot with Chapatis.
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