Gujarati Green Moong Dal

Von Your Food Lab · 35 Min.

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Zubereitung

1. Rinse the whole green moong in a strainer once or twice. No soaking needed.
2. Put the moong in a pressure cooker with the tomatoes whole (cut a cross on each and remove the eye), water about 1 inch above the moong, turmeric, oil and a large pinch of salt. Cook on medium flame for 4–5 whistles.
3. Switch off the flame and let the pressure release naturally. The moong should be fully cooked and the tomatoes completely soft.
4. Peel the tomato skins off, then mash the tomatoes into the moong with a fork. Set aside.
5. In a mortar, pound the garlic, roughly cut green chillies and a pinch of salt into a coarse paste. Set aside.
6. Roughly chop 7–8 garlic cloves in a chopper.
7. Heat a kadhai on high until very hot, add groundnut oil and let it heat well. Add mustard seeds, cumin seeds, asafoetida, dry red chillies and curry leaves and let them crackle.
8. Add the chopped garlic and sauté until lightly golden. Add the coarse paste and stir for a few seconds until the raw smell goes; do not cook long.
9. Lower the flame completely. Add turmeric, red chilli powder, coriander powder and cumin powder, stir lightly, then add the cooked moong and mix well.
10. Add hot water until slightly runny, neither too thick nor too watery. Bring to a gentle simmer.
11. Taste and adjust salt. Add sugar and lemon juice, mix, and taste again.
12. Finish with fresh coriander and mix well. Serve hot.

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