Soup or curry, enjoy how ever you want it, this is one amazing dish that is healthy, filling and guilt free. Coming to the recipe, I have used only half a cup dry split (green) moong dal with onion and tomato base, flavored with the kitchen king masala. I used my prestige kadai pressure cooker for quick cooking. Here's the recipe. (Look for alternate recipe without kadai pressure in the end of this post).
Ingredients:
Split green moong dal - half cup
Red onion - 1 large (optional)
Diced tomato - 1 can
(or 4 or 5 red ripe roma tomatoes)
Oil for seasoning - 1 teaspoon
Cumin seeds - 1 teaspoon
Dhania powder - 1 teaspoon
Kitchen king Masala ( MDH brand ) - 2 teaspoons
(or Red chilli powder - 2 teaspoons)
Turmeric powder - quarter teaspoon
Asafoetida powder - 1 pinch
Salt as required
Water - 4 cups
Coriander leaves for garnish
Method:
Chop the onions. Dice the roma tomatoes if canned diced tomato is not used. Keep it aside.
Heat oil in the kadai pressure cooker and add the cumin. Then, add onion and sauté for a couple of minutes.
Add the diced tomatoes and allow it to cook. Stir occasionally.
When the content is heated add the kitchen king masala, salt, turmeric and asafoetida powder.
Wash and add the moong dal.
Pour 4 cups water and pressure cook for minimum 5 whistles or until the moong dal is cooked. The dal should get mushy (over cooked).
Garnish with coriander leaves.
The yield is approximately four and half cups.
You can enjoy this as soup or curry for rotis/rice.
If you want to use this as curry for rotis or rice, you can add ginger/garlic paste while tomato is cooking.
Alternate recipe if you don't have a kadai pressure cooker:
Cook the moong dal separately with 3 cups water.
Heat oil in the kadai pressure cooker and add the cumin. Then, add onion and sauté for a couple of minutes.
Add the diced tomatoes and allow it to cook. Stir occasionally.
When the content is heated add the kitchen king masala, dhania powder, salt, turmeric and asafoetida powder.
When the tomato is well cooked, add the cooked moong dal and stir well.
Garnish with coirander leaves.
This recipe is my contribution to 'The legume love affair' hosted in Siri's corner.
