MOOGA DAALI USLI
A DELICIOUS, PROTEIN RICH,
KONKANI GREEN GRAM LENTIL DISH
Ingredients:
1) Moog dal (split green gram lentils, ‘cherupayar
parippe’ in Malayalam) – 300 gm.
2) Tender
ginger – 1 inch piece
3) Hot green
chilies – 2 Nos.
4) Dry hot red
chilies – 3 Nos.
5) Tender
curry leaves – 2 sprigs
6) Asafoetida
powder – ¼ teaspoon
7) Coconut oil
or other cooking oil – 2 teaspoons
8) Mustard
seeds – ½ teaspoons
9) Freshly
grated coconut – 1 cup
10) Salt – 1¼ teaspoons
11) Water – 300 ml.
To Prepare:
Wash the moog dal thoroughly in 2 or 3 changes of water. Soak
in water for 30 minutes. Peel the ginger and chop to superfine pieces. Discard
the stems of the green chilies and cut each one once lengthwise and once across
to get 4 pieces. Break each red chili into 2 or 3 pieces. Pull the curry leaves
off their sprigs and set aside.
To Cook:
Set a thick cast iron wok (for
the best taste) on high heat. Pour in the oil and throw in the mustard
seeds. As soon as the mustard seeds are about to finish spluttering, tip in
both types of chilies, the curry leaves and the asafoetida powder. Drain off the
water from the soaked moog dal using a strainer and chuck in the dal. Tip in
the chopped ginger. Pour in the water (300
ml.) and sprinkle in the salt.
When it starts to boil, turn down the heat to minimum and
cover with a lid. Let the moog dal cook slowly. Stir occasionally for cooking
evenly. As all the water is absorbed by the dal, you will find that it is soft
and well cooked. Now mix in the grated coconut and switch off the heat (alternatively, you can use the grated coconut for a dressing as well).
Your delicious and easy-to-make mooga daali usli is ready to eat. Serve hot as such or with savory bubboos, black gram lentil vada (‘Ambado’ in Konkani, ‘Uzhunnu
vada’ in Malayalam), chappatis, puris
or with freshly baked bread.
Enjoy!!!
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