Moong dal mash

Whole green gram dhal is used in many south Indian and north Indian dishes for breakfast, lunch and dinner. Moong dal is high in protein and is used in numerous dishes. In our house, the traditional method of processing is followed. Traditional methods are followed by my mom learnt from my granny. I used to help my mom in breaking the dal using the grinding stone. So, I always elucidate my kids how the fun learning has become a part of cooking. Now my kids help me in breaking the green gram dal. Steps of breaking the dal using a grinding stone and separating the chaff are very important in preparing this dal. Organic green dal is used which is unpolished, smaller in size than the regular one and it tastes better. You can buy whole green gram dal, roast it and break it using a mixer jar as well.

Using this broken moong dal, can make many side dishes for idli/ dosa and rice too. These side dishes are so tasty and healthy. I usually have this moong dal in my pantry for making side dishes. My mom used to follow all these steps and send me the ready use dal for cooking. Now a days, I prepare everything by myself ! Do try this dal at home and enjoy it with a teaspoon of ghee on it. Moong dal mash is so delicious with rice and papad. Moong dal mash with rice and mutton chops or chicken roast are very good accompanyment.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 30 minutes

🍲CUISINE : Indian

🍛COURSE : Sidedish

🍴YIELD : 4 servings

METHOD :

Organic moong dal is dry roasted in medium flame until the colour changes.

Roast the dal until it appears pale green.

Roasted dal is added little by little into the hole on the top of the grinding stone.

Broken dal falls around the stone at the bottom when the handle is held and rotated.

Broken dal is winnowed to remove the chaff (skin) from the seed.

After winnowing the dal appears like this .

Moong dal is now processed and can be stored in an air tight container.

INGREDIENTS REQUIRED:

Moong dal – 3/4 cup (100gm)

Small onions – 8 no.

Country tomato – 1no.

Green chillies – 4no. (deseeded)

Water – 4glasses

Mustard seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Cumin seeds – 1/4 tsp

Garlic – 4 no.

Gingelly oil – 3 tsp

Sprigs of curry leaves.

METHOD:

Take 3/4 cup of the broken moong dal.

In a pressure cooker add the moong dal, 2 glasses of water, turmeric powder and give it 3 to 4 whistles.

Moong dal is cooked.

In a kadai or pan heat oil, temper mustard seeds, cumin seeds and curry leaves.

Saute chopped onions, deseeded green chillies and chopped garlic.

Now add the tomatoes.

Add the cooked moong dal to the pan.

Add 2 glasses of water and allow it to boil.

Let it boil well then stop the flame.

Now remove the pan from flame and allow it to cool down.
Using a wooden masher or using a hand blender, mash it well.

Moong dal mash is now ready to serve with rice or roti.

NOTE :

You can get whole green gram dal, dry roast and break them using mixer jar.

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