I lurve dry cooked dal. Two of my favorites are dry split black gram (urad) and dry split moong (or mung). Moong dal cooked this way can be served for brunch, tossed with onions, tomatoes and fresh herbs, maybe on toast or wrapped in crepes. It can also be paired with flatbreads and yogurt for dinner.
– 1 cup dry split moong dal (or urad)
– 1 tbsp vegetable oil
– 2 1/4 cup water ( 2 1/2 cup for urad)
– 1 tbsp ginger green chilli paste
– 1 medium onion, chopped (optional)
– 1/8 tsp asfoetida (optional)
– 1 tsp cumin
– 1/2 tsp red chilli powder
– 1/4 tsp turmeric powder
– 1/2 tsp garam masala
– 2 tbsp lemon juice
– salt to taste
– 1 tbsp fresh chopped cilantro/mint/parsley
– Wash and soak the dal in the water for 15-30 minutes. Then drain the water into a container. Do not discard the soaking water, its full of water soluble vitamins and other good stuff.
– Heat the oil in a nonstick skillet.
– Add cumin and asfoetida. Let them sizzle.
– Add onion and saute until softened. Add ginger-green chilli paste, red chilli powder, and turmeric and saute for a few seconds.
– Add the dal and saute for 5-6 minutes, until the dal starts to look toasty.
– Nuke the soaking water for 3-4 minutes until hot.
– Add the hot water and salt to the dal and bring to a boil.
– Once boiling, lower the heat to simmer and cover.
– Let the dal cook until all the water is absorbed, stirring occasionally.
– Turn off the heat. Stir in the lemon juice, garam masala and herbs right before serving.
– You can also add another tbsp of oil/butter at this point.
I like dry dal so much that I can have it for brunch, lunch or dinner. Try it if you like dal, you won't be disappointed.