whole moong dal with garden greens – two variations

18th March 2019

There are two different ways to prepare this dish. One is more of a soupy, liquid dish and the second is a dry palya of sorts; both use the same ingredients, whilst the main difference being the amount of water used.

Soupy Whole Moong Dal with Garden Greens

Preparation 40 minutes

Serves 2 – 3

ingredients
½ cup/100g whole moong dal (mung beans)
4½ cups water/1.25 litres
2 cups/55g loosely packed kale/fenugreek/spinach,cabbage & coriander leaves
2 Tbsp dried shredded coconut
1 tsp fine rock salt
1 tsp jaggery/brown sugar
1 -2 tsp lemon juice
voggarane
1 -2 Tbsp ghee
½ tsp black mustard seeds
1  heaped Tblsp split channa dal
1 heaped tsp cumin seeds
1 chilli (broken into three pieces)
⅛ tsp asafoetida powder
⅛ tsp turmeric powder
12 curry leaves

to serve
Rice
Yoghurt with cucumber
Beetroot Palya / Shaved Beetroot Salad

preparation
1.  In a medium saucepan wash the dal until the water runs clear – drain.

2. Pour in the water, bring to boil over high heat,  uncovered, once boiling reduce the heat to maintain a rapid simmer. Simmer until they are tender – about 20-30 minutes. Just keep in mind you may need to add more water when cooking – depending on the quality of your dal. You really need to keep an eye on them and judge so that you are not left with mush. You want the moong dal firm but cooked.

3. While waiting for the dal to cook, wash the greens and roughly chop. Measure out the remaining ingredients. Set aside.

for the voggarane
4.  In a small pan over medium-high heat, add the ghee, once it’s hot; add the mustard seeds and channa dal, fry until the mustard seeds turn grey and the channa dal is golden.

5.  Turn down the heat and add the chilli and asafoetida powder – continue to fry for 20 seconds, swishing the pan around for the spices to fry evenly.

6.  Lastly, add the curry leaves and turmeric powder and turn off the heat. Add the voggarane to the dal.

7.  Sprinkle in the dried coconut, salt, jaggery, lemon juice and fold in the green leaves – mix well, cover and allow to sit for 5 minutes until the greens have wilted.

8.  Taste adding more sweet or sour as needed. Serve over rice, drizzle with ghee and sprinkle with a few rounds of freshly ground pepper.

suggestions
Soak the dal in the morning or evening for quick meal preparation.
To keep the green leaves vibrant, add only when ready to serve.

variations
Use split yellow moong dal instead of the whole moong dal.
Add in finely chopped carrot instead of the garden greens.

 

Dry moong dal with garden greens

Preparation – 40 minutes

Serves 3 – 4

ingredients
½ cup/100g whole moong dal (mung beans)
3 cups water/750ml
2 cups/55g loosely packed kale/fenugreek/spinach/cabbage & coriander leaves
2 Tbsp dried shredded coconut
1 tsp fine rock salt
1 tsp jaggery/brown sugar
1 – 2 Tblsp lemon juice
voggarane
1 Tbsp ghee
½ tsp black mustard seeds
1 heaped Tblsp split channa dal
1 heaped tsp cumin seeds
1 chilli (broken into three pieces)
⅛ tsp asafoetida powder
⅛ tsp turmeric powder
12 curry leaves

to serve

tomato gojju

shaved carrot salad

guacamole

rice

preparation

1.  In a medium saucepan wash the dal until the water runs clear – drain.

2. Pour in the water, bring to boil over high heat,  uncovered, once boiling reduce the heat to maintain a rapid simmer. Simmer until they are tender – about 20-25 minutes. Just keep in mind you may need to add more water when cooking – depending on the quality of your dal. You really need to keep an eye on them and judge so that you are not left with mush. You want the moong dal firm but cooked.

3. While waiting for the dal to soften, wash the greens and finely chop. Measure out the remaining ingredients – set aside.

4.  When the dal is ready, pour into a strainer to drain off any excess water – leave for a few minutes.

for the voggarane
1.  In a medium skillet over medium-high heat, add the ghee, once it’s hot, add the mustard seeds and channa dal; fry until the mustard seeds start to splatter and pop and the channa dal is golden.

2.  Turn down the heat and add the chopped chilli and asafoetida powder – continue to fry for 20 seconds.

3.  Add the curry leaves and turmeric powder – allow to fry for a few seconds, swishing the pan around for the spices to fry evenly.

4.  Turn off the heat and add in the garden greens, mix well (may need to add 2 tablespoons of water if it feels to dry). Cover and allow the greens to wilt.

5.  Once wilted, stir in the drained moong dal, sprinkle in the dried coconut, salt, jaggery – mix well, cover and allow to sit for 5 minutes for the flavours to come together. Taste adding more sweet or sour – I like to add extra lemon juice.

6.  When serving, garnish with lemon zest and freshly grated coconut.

Because this is a dry dish it goes very well with tomato gojju.

Print Friendly, PDF & Email

0 comments

Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie