Mung Dal As A Spicy Snack (Skinless)
Moong Dal Dhuli - Sookhi (Snack)
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.
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)
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.
Wash and soak the dal for 15-30 minutes.
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.
If there is too much froth, remove it with a tea strainer.
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.
Meanwhile, prepare all garnish vegetables, mix and keep aside. I keep the green chillies separately, as everyone likes to eat different amount of chillies.
Tarka or tempering:
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.
Divide cooked dal into individual portions in serving plates.
Top with a sprinkle of garam masala, roast cumin and chilli powder, if you like it hot.
Squeeze a little lemon juice.
Serve it alongside a salad and with ground roast cumin, chilli powder, chutneys and yoghurt, for people to help themselves to their liking.
Also see Dal Selection.
This dal can be eaten as part of a low fat diet.