Moong (Mung) Green Dal (Phaseolus Aureus) 1 lb: B

Sabut Moong 1 cup whole Moong Dal 5 ½ cups water ½ chopped onion 1 chopped tomato 4 cloves crushed garlic ½ tsp. ginger paste 2 tbs. Ghee or oil 1 tsp. sukhi methi ½ tsp. cumin ½ tsp. turmeric ½ tsp. garam masala Salt & Chili powder - to taste Clean and wash Dal. In a pressure cooker mix Dal and water and cook on high. When steam builds up, reduce heat and cook on medium for 15 minutes. Do not take the steam out. Let the cooker cool gradually. In a pan, take ghee and sauté onions and cumin until gold. Add tomato and sukhi methi and fry until smooth. Pour this mixture on Dal and mix well. Serve hot. Serves 6. Kokum, Goda Masala, Whole Moong Dal Whole moong dal - 2 cups (soaked in water overnight) Goda masala - 1 teaspoon Kokum - 5 pieces of 2 inch length (Soaked in half cup of warm water for about 15 minutes and juice squeezed) Garlic - 4 cloves, finely chopped Dry grated coconut - 1 tablespoon Cumin seeds - 1 teaspoon, powder coarsely Red chilli powder & turmeric - ½ teaspoon each Salt and jaggery - To taste For popu/tadka: Oil - 2 teaspoons Mustard seeds, hing - ¼ teaspoon of each and few curry leaves Chopped coriander leaves - A handful Take soaked moong dal in a big pot. Add about 2 glasses of water and 1 teaspoon of salt. Cook covered until they are soft and falling apart. This is the prep part. Just before mealtime, heat oil in a vessel. Do the popu/tadka - add and toast garlic pieces in oil first and then add mustard seeds, hing and curry leaves. Add the cooked moong dal along with the water it was cooked in. Stir in the seasoning - goda masala, kokum water, coconut powder, crushed cumin, red chilli powder and turmeric. Also add salt and jaggery to taste. Stir in some water if you feel the mixture is too thick. Bring the whole mixture to a boil. Reduce the heat and simmer for about 10 to 15 minutes covered. Add water as necessary (the aamti should not be too thick or too thin). Just before turning off the heat, stir in fresh coriander leaves and remove from heat.