Lentils form a great part of the daily diet in the average indian household. A great source of protein for the vegetarians and vegans. We are soo fortunate to have so many types of lentils available in our country India. Today the recipe features yellow mung daal which is dehusked green mung daal. I hail from the province of Sindh and we have a very particular way of making these lentils. We call it “makhani daal” which is given its name because of its creamy texture. The typical recipe is just to boil these lentils till disintegrated and creamy and then add a mixture of spices on it and pour a little heated ghee/butter/oil on top. Simple and served with puris (deep fried rotis). Well, this is the age of innovation and healthy eating. I created a different version of this and instead of the deep fried puris i served it on a slice of whole wheat bread with some green chutney on the side and it was an amazing combination.
INGREDIENTS :
1 cup of yellow mung daal ( i used THIS )
2 cups of water
6 cloves of garlic, minced (Jains please omit this)
1″ piece ginger, grated (Jains please omit this)
2 green chillies, chopped into rounds
1/2 tsp. of Nitu Didi pure turmeric powder
8 curry leaves
1/4 cup of finely chopped coriander leaves, i used my MAGICAL SCISSORS
Salt to taste
1 teaspoon of cumin seeds
A pinch of asafoetida (this helps as a digestive, if you do not have, its ok)
Red chilli powder to garnish
2 tablespoons of olive oil, or normal or or butter or ghee ( i used olive oil)
METHOD:
Wash the lentils in water several times till the water comes out clear. Put it to boil ( i used a pressure cooker) untill the lentils are totally mashed and the mixture is creamy. Cooking time depends on how you cook it, in a normal pan or pressure cooker. Once your lentils are cooked we can now flavour them. Heat the oil in a pan and add the asafoetida and just cook it for a few seconds, if it burns your daal will be bitter. Then add the cumin seeds and let them sizzle and then add the garlic and once it starts changing color add the ginger. Cook till ginger is turning slightly brown. Add the green chillies and then quickly add the lentils. Add salt, turmeric powder, and bring the mixture to a boil. Add the coriander leaves and the curry leaves and boil for about five minutes. Check and correct seasoning. Serve hot with red chilli powder sprinkled on top. This is a delicious low calorie recipe.
NITU DIDI TIP:
If you want a tangy daal you can add some lemon zest to this during the end of the recipe with some lemon juice. You can also sprinkle with raw mango powder. If you like mangoes, you can add some to the daal and cook it together. For kids : This is an excellent recipe for babies, tho it might cause them colic because lentils are gassy. Just avoid the ginger garlic and just cook the lentils with turmeric powder and then proceed with the recipe just using cumin seeds (cumin seeds are good for digestion),. You can give babies these lentils with soft boiled rice. FOR JAIN RECIPE : Omit the ginger garlic please.