Moong dal(muga dali) usli is very dear to most of the Konkanis. Some people eat it as a breakfast and some as a side dish. For me, it is mostly known as a prasad of Ramnavami festival . However you eat it, this is a very tasty and filling dish with or without any combination. I love to cook this because it is very easy and very nutritious. Make it a bit spicy and it goes well with chapathis too(This is just my way of eating it, others might not like this combination).
Ingredients: 1/2 cup moong dal 1 tbl spn fresh/frozen coconut 3-4 green chilies 1/2 tea spn mustard seeds A pinch asafoetida 1/2 tea spn sugar 4-5 curry leaves Oil Salt
Method: Heat oil and add mustard seeds. Add curry leaves, green chilies, asafoetida and fry for little time. Now add moong dal , fry for about 5mins and about 2 cups water, salt. Close the lid and cook till dal is cooked but not mushy. Add sugar and mix well. Garnish with coconut.
Serves : 2-3 Preparation time : 15mins
Deepa Pai, one of my dear readers, sent me a mail few months ago saying, “I was wondering if you have heard this recipe called ‘Dahi Misal ‘. It falls unders ‘ Chaats ‘ and its Maharashtrian Recipe. I can send it to you if you would like to try. Its made with sprouted moong . Its very very tasty and kinda healthy too. My mom tasted this when she visited Bombay some 30 years ago. She got this recipe from that chaatwala . Since then she is been making this”.
Since I am a great fan of chaats , I immediately replied her saying I would be very happy to get the recipe. She sent it to me. At that time, my parents were here with me, so I asked aayi to cook it for us. For such a simple recipe, this tasted great. Very filling, tasty and healthy. Thanks Deepa for sending it to me.
For moong curry: 1 cup sprouted green moong 1/2 cup boiled potato 1/2 cup chopped tomato 1/2 cup chopped onion 1/2 tea spn mustard seeds 1/2 tea spn cumin seeds 2-3 green chilies 4-5 curry leaves A pinch asafoetida 1/2 tea spn chili powder 1/2 tea spn coriander powder 1/4 tea spn cumin powder A pinch turmeric Oil 1-2 tbl spns chopped coriander leaves
For masala dahi (yogurt) 1/2 cup yogurt 1/2 tea spn sugar 1/2 tea spn chaat masala Salt
For garnish Sev (I used bhujia ) Onion Coriander leaves
Method:
Heat a little oil, add mustard seeds and cumin seeds. When they start popping, add green chilies, curry leaves and asafoetida. Fry for some time and add onion. Fry till onions are translucent. Add moong , turmeric and about 1/2 cup water. Close the lid and cook till done. Add potato, tomato, chili powder, coriander powder, cumin powder, salt. Mix well, add extra water if required. Add coriander leaves, mix well.
In a separate bowl, mix all the ingredients of masala dahi . While serving, take some curry. Spread a little dahi according to taste. Spread onion, coriander leaves and spread some sev on top.
Serve immediately with lemon wedges.
Serves : 2-3 Preparation time : 20mins
