Ginger Lime Moong Dal

This light and nourishing ginger lime moong dal has a healing touch. Excellent for days when you want to soothe a sore throat.

You Need:

[For 4 servings]

• Yellow moong dal – 1 cup [buy here]
• Turmeric powder – 1/3 teaspoon [buy here]
• Salt – 1 teaspoon or to taste
• Equipment*: pressure cooker [buy here]

*Note: If you don’t have a pressure cooker, you can boil the moong dal in any other pan till the dal softens. This will take considerably longer than pressure cooking, but it works.

For the seasoning:

• Jaggery powder – 1 teaspoon [buy here]
• Fresh lime juice – 1 tablespoon
• Ginger – 1-inch stick, crushed
• Curry leaves – ~10
• Green chilies – 2
• Dry red chili – 1, cut into pieces [buy here]
• Peanut or vegetable oil – 1 tablespoon
• Equipment*: tadka ladle [buy here]

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In the picture above (clockwise from bottom-right): curry leaves, yellow moong, turmeric powder, salt, jaggery, moong dal, condiment bowl (ginger, green chili, dry red chili, lime), cumin seeds.

How To Make Ginger Lime Moong Dal:

1. Boil the moong dal

Wash a cup of dry yellow moong in several changes of water till the water runs clear.

Soak in two cups of water for an hour.

Drain, wash again and transfer the soaked yellow dal to a pressure cooker.

Add to the pressure cooker four cups of water and a pinch of turmeric.

Lock the lid of the pressure cooker and boil on high heat till the pressure cooker whistles, then reduce heat to low and boil for another five minutes.

Switch off the heat and let the cooker cool till the lid comes off easily.

The dal would have softened. Mash lightly. Stir in salt and jaggery.

2. Do the tadka

Crush the ginger and green chilis together.

Heat a tablespoon of oil in a tadka ladle. When the oil is hot, set heat to low and drop into the ladle the following in quick succession, stirring as soon as the ingredients sizzle: cumin seeds, dry red chili pieces, crushed ginger and green chili, curry leaves.

Take the ladle off the heat as soon as the ginger loses its raw aroma and turn the tempered oil into the dal.

Deglaze the tadka ladle: After pouring out the tadka into the dal, scoop out half a cupful of dal and place it in the tadka ladle. Using a spoon, swirl the dal around in the ladle so that it picks up the residual tadka oil. Pour the dal from the ladle back in with the rest of the dal.

Serve ginger lime moong dal hot with rice or Indian bread.

Meal below: beetroot paratha, crispy plantain fry, spinach raita, ginger lime moong dal, fresh tomato wedges.

Notes:

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