105 minutes
A traditional and hearty North Indian dish made with moong dal, aromatic spices, and fresh herbs.
Moong Dal (Hulled And Split)
cups
Garlic, peeled
cloves
Fresh Ginger, peeled, 1 inch square and 1/8 inch thick
slices
Fresh Cilantro, chopped
tablespoons
Turmeric Powder
tablespoons
Cayenne Pepper, optional
teaspoons
teaspoons
tablespoons
Vegetable Oil Or Usli Ghee
tablespoons
Ground Asafetida
pinches
Whole Cumin Seeds
teaspoons
Lime Wedges, for serving
each
1. Clean and Wash Moong Dal
Begin by thoroughly cleaning and washing the moong dal. This step is crucial as it removes any impurities, ensuring a clean and pure base for your dal. You’ll know it’s clean when the water runs clear.
2. Boil Moong Dal
Next, place the dal in a heavy-bottomed 3–4-quart pot and add 5 cups of water. Bring it to a boil. As it boils, you’ll notice froth and scum collecting on the surface. Skim this off to keep your dal from becoming too bitter.
3. Simmer with Spices
Once the dal is boiling, add the garlic, ginger slices, chopped cilantro, ground turmeric, and cayenne pepper if you like a bit of heat. Cover the pot with the lid slightly ajar and reduce the heat to let it simmer. Allow the dal to cook slowly for about 1½ hours, stirring occasionally.
4. Season with Salt and Lemon Juice
When the dal has reached the desired consistency, season it with salt and stir in the lemon juice, which will add a bright, tangy note to balance the earthy flavors of the spices.
5. Prepare Tadka
In a small skillet or pot, heat the vegetable oil or usli ghee over medium-high heat. Once hot, add a pinch of asafetida and the cumin seeds. The asafetida will sizzle immediately, and the cumin seeds will turn dark, releasing their aromatic oils. This tempering process, known as 'tadka', is key to enhancing the flavor of your dal.
6. Combine and Serve
Pour this sizzling mixture directly over the cooked dal and give it a good stir. Serve your classic North Indian moong dal with plain rice, alongside Kheema or vegetables, with lemon or lime wedges on the side for an extra burst of freshness.
For the best flavor, use whole spices that you grind yourself just before cooking. If you're using pre-ground spices, ensure they are not older than six months for maximum flavor.
Heat the ghee or oil until it's moderately hot before adding the cumin seeds. They should sizzle upon contact; this ensures the release of their flavors.
The dal should be cooked until it's soft and creamy. If it's too thick, add hot water until you reach the desired consistency.
Salt is crucial in bringing out the flavors. Add it with the turmeric at the beginning to season the dal as it cooks, then adjust as needed after adding the tadka.
Soaking the moong dal for about 30 minutes can reduce cooking time and make the dal easier to digest. Ensure you rinse the dal until the water runs clear to remove any dust or impurities.
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