Moong dal parsi style
One of a most versatile parsi side dish. A lentil and dal delight that go with vegetables, fish, meat or even eggs! Here’s the recipe just like Jamshed’s mother used to make. Comes out nice and dry. Don’t put too much water. The grains should remain intact and crunchy, but not raw. This a pure vegetarian dish.
- 1 cup moong dal
- 3 tbsp cooking oil
- 1 tsp cumin seeds
- 1 cup red onions diced
- 1 tablespoon garlic chopped
- 1 cup tomatoes chopped
- 1/2 tsp red chilli powder
- ½ tsp turmeric powder
- ¼ teaspoon garam masala
- 1 tsp salt or to taste
- 1 green chilli
- ½ cup cilantro leaves chopped or as needed
Wash the moong dal until the water runs clear. Soak it with enough water to cover it and keep it aside for one hour.
Dice the onions and chop the garlic and tomatoes. Keep ready.
Heat the oil in a deep pot and add the cumin seeds. When they start to sizzle, add the diced onions and fry on medium heat until the onions are opaque in color.
Add the garlic and fry for a minute.
Add the tomatoes, all the powdered spices and salt. Add a quarter cup water. Stir and cook until the tomatoes break down.
Drain the dal and add it to the pot. Mix well and stir the dal with a spoon for five minutes, adding splashes of water to keep it from sticking to the bottom of the saucepan.
Add half a cup water, lower the heat, and cover the dal with a lid. Cook for 15 minutes on very low heat or until the dal is tender and most of the liquid has evaporated.
Garnish with green chillies and cilantro. Serve hot with rotli or naan.