Tomato Moong Dal

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I am experiencing “blogging fever” all over again. I remember having started my first blog on blogspot i think sometime in 2004 (dont exacly remember but something like that 🙂 ) and had managed to write and post over 170 recipes! At that time, somehow it seemed that I had more of a passion for cooking and feeding 🙂 That blog does not exist anymore and all of those 170 odd posts are no more – not saved anywhere..and I think that is the only thing that I truly regret in life so far! Deleting that blog in a very emotional moment.. too bad…I don’t believe i can ever recreate that, but I believe in not dwelling on the past.
To satisfy my soul however, I go into my Flickr account which thank god has some of those old food pictures that I so painstakingly took and try to recreate that “post” magic every once in a while 🙂 Digging out an old picture from my archive today…

Delicious Tomato Moong Dal

Delicious Tomato Moong Dal

This simple Tomato Moong Dal dish has been passed down generations…My grandmother made it, my mom makes it and I make it ever so often. It is one of those simple. comfort food kind of dishes that no restaurant can create – soemthing you will have to make at home to enjoy 🙂 Easy and goes great with home made chapatis or roti’s.. Enjoy.

You will need:
1 Cup Moong Dal
2 Large Ripe Tomatoes – Wash and cube
3 Green Chillies – Wash and Chop fine
1 tsp Black Pepper – Coarsely ground by hand (i use a mortar and pestle, you may use a coffee grinder too)
1 tsp Cumin seeds – Coarsely ground by hand (i use a mortar and pestle, you may use a coffee grinder too)
Salt to taste

For seasoning:
Oil
Mustard seeds
Curry leaves
Hing or Asafoetida
Onions and garlic chopped (Optional)

For garnishing:
Chopped cilantro

Method:
1. Boil about 4 to 5 cups of water in a open pan. When the water is boiling add 1 cup of washed moong dal to this boiling water. Cook the moong dal in an open pan. Watch for the grains of dal to split to call it done. The water tends to boil over so use a use or a wooden spatula to keep the water in check.
2. While the dal is cooking halfway, add the chopped tomatoes, green chillies, powdered black pepper and cumin. Add salt and mix well.
3. The consistency of the cooked dal should be semi thick, not runny or not too thick. (I know now that step by step pictures play a huge role, I promise to update this post with step by step pictures soon :-). Do not cook the dal in a pressure cooker for this recipe. That will change the taste and texture of this dish.
4. Keep the dal aside and get the seasoning ready. Heat the oil, add the mustard seeds, curry leaves, hing, chopped onions and garlic, saute well and add this seasoning to the dal mixture. Give it one last boil.
5. Garnish with chopped cilantro and serve hot as a side to roti.

Happy cooking.. 🙂

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One response »

  1. Pingback: Curd Rice | Masala Magic

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