Mamta's Kitchen

Mung Dal As A Spicy Snack (Skinless)

Moong Dal Dhuli - Sookhi (Snack)

Yashoda Gupta

Note from Mamta: This is a simple snack to make. During my childhood, when we went to see the yearly enactment of Ram-leela (the epic story of Ramayan) in our ancestral village of Barhapur in Uttar Pradesh in India, this dal was sold as a snack. It was always served on a Banyan leaf for a plate. It was just about the only thing we could afford to buy from our daily pocket money of 5 paisa (pence)! It has gone out of fashion in posh restaurants these days, but I still think that it is a great snack to offer to your visitors. Serves 4

Also see Chat Selection.

Ingredients

  • 1 cup skinless mung dal (split green gram lentil)

  • 2 1/2 cups water

  • Salt to taste (1 1/2 level tsp.)

  • For tarka or tempering:

  • 1 tbsp. ghee or clarified butter

  • 1 tsp. cumin seeds

  • A large pinch of asafoetida or Hing

  • For garnish/side salad:

  • 1 tsp. Garam Masala

  • 1 medium onion, peeled and finely chopped (red onion tastes nicer.

  • 2 medium tomatoes, finely chopped

  • 1 cucumber, peeled and finely chopped.

  • A couple of green chillies, finely chopped (optional)

  • To serve

  • A little chilli powder, for people to help themselves.

  • A little roast cumin, coarsely ground, for people to help themselves.

  • A few chopped coriander leaves (optional).

  • 1 lime or lemon, cut into small wedges.

  • Green Mango Chutney

  • Imli/Tamarind Chutney

Instructions

  1. Wash and soak the dal for 15-30 minutes.

  2. Boil the measured amount of water in a pan. Personally, I don't usually measure water. It should be approximately 2 cm. above the dal. If the dal begins to look too dry, add some more, a little at a time.

  3. If there is too much froth, remove it with a tea strainer.

  4. Add salt to the boiling dal and simmer briskly, until tender, takes around 10-15 minutes of brisk boiling. If a scum forms at the top, remove it with a slotted spoon/ladle. The dal should be dry with separate grains like rice, not runny like main meal dals.

  5. Meanwhile, prepare all garnish vegetables, mix and keep aside. I keep the green chillies separately, as everyone likes to eat different amount of chillies.

  6. Tarka or tempering:

  7. Once the dal is cooked or nearly cooked, heat ghee in a ladle and add cumin seeds and asafoetida to it. When the seeds crackle fully, pour over the dal.

  8. To serve:

  9. Divide cooked dal into individual portions in serving plates.

  10. Top with a sprinkle of garam masala, roast cumin and chilli powder, if you like it hot.

  11. Squeeze a little lemon juice.

  12. Serve it alongside a salad and with ground roast cumin, chilli powder, chutneys and yoghurt, for people to help themselves to their liking.

  13. Also see Dal Selection.

Notes

  • This dal can be eaten as part of a low fat diet.

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