Moong Dal (Balochistan)
This recipe is from week 22 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Balochistan is my 22nd stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Moong Dal is made with split mung beans, which can be purchased in most Indian markets.
INGREDIENTS
Nutrition- 1cup mung dal
- 3cups water
- 1⁄2teaspoon turmeric powder
- 1⁄2lemon, juice of
- 2 -3
- 1⁄2tablespoon ghee
- 1⁄2teaspoon cumin
- 2 -3
- 1⁄2inch cinnamon stick
- 3 -4
- 1teaspoon grated ginger
- 1
- 1tablespoon cilantro
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DIRECTIONS
- Soak the moong dal in cold water for about 20 minutes. Drain, then add to a pot with the water, turmeric and salt. Make sure to skim off the foam that forms as the water boils.
- Keep simmering until the moong dal is soft, adding about a half cup water as necessary. The dal is finished when you can successfully moosh it up a little on the side of the pan. It should be thick without any visible pools of liquid. Now add the lemon juice and the sliced green chiles.
- While the dal is cooking, heat the ghee and cook the cumin seeds, cloves, cinnamon, garlic and ginger. Keep stirring until fragrant. Add the quartered tomatoes and saute for one or two minutes, then poor the contents of the pan over the dal. Cover the pot for five minutes or so before serving. Garnish with the chopped cilantro.
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