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 3
ingredients
½ cup/100g whole moong dal (mung beans)
4½ cups water
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 Tbsp 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, then pour in the water, bring to boil, reduce the heat to maintain a rapid simmer – simmer, uncovered until tender – about 20-30 minutes or until the dal is cooked. Just keep in mind you may need to add more water when cooking – depending on the quality of your dal.
2. While waiting for the dal to cook, wash the greens and roughly chop. Measure out the remaining ingredients. Set aside.
prepare the voggarane
3. In a small pan over medium-high heat, heat the ghee, add mustard seeds and channa dal, fry until the mustard seeds turn grey and the dal is golden brown.
4. 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, add the curry leaves and turmeric powder, turn off the heat, then add the voggarane into the dal.
5. 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. 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/750ml water
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 Tbsp lemon juice
voggarane
1 Tbsp ghee
½ tsp black mustard seeds
1 heaped Tbsp 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
guacamole
rice
preparation
1. In a medium saucepan wash the dal until the water runs clear, drain, then pour in the water, bring to boil, reduce the heat to maintain a rapid simmer – simmer, uncovered until 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. Keep an eye on them and judge so that you are not left with mush. You want the moong dal firm but cooked.
2. While waiting for the dal to soften, wash the greens and finely chop. Measure out the remaining ingredients – set aside.
3. When the dal is ready, pour into a strainer to drain off any excess water – leave for a few minutes.
prepare the voggarane
4. 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 pop and the dal is golden-brown.
5. Turn down the heat and add the chilli and asafoetida powder – continue to fry for 20 seconds, then add the curry leaves and turmeric powder – allow to fry for a few seconds, stirring for the spices to fry evenly.
6. Turn off the heat and add the greens, mix well (may need to add 2 tablespoons of water if it feels to dry). Cover and allow the greens to wilt.
7. Stir in the cooked dal, dried coconut, salt and 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. When serving, garnish with lemon zest and freshly grated coconut.
