This recipe comes from my LQ acquaintance Anisha Kaul and is posted with her permission. Follow the link for her original post.
I asked her to allow me to post it because it is, quite frankly, delicious. as well as authentically Indian, not modified for someone’s concept of the American palate. I shall post more of her recipes as I try them.
She explains that the Hindi name for the dish is Dhuli Moong dal.
- 1/2 tablespoon cumin seeds (Aka Zeera in Hindi)
- 3 medium green chillies (Aka Hari mirch in Hindi)
- 1/4 teaspoon turmeric powder (Aka Haldi in Hindi)
- 1/2 tablespoon fennel powder (Aka Saunf in Hindi)
- 1/2 tablespoon ginger powder (Aka Adrak in Hindi)
- 1/2″ fresh ginger
- 1/4 tablespoon garam masala
- 1 medium onion
- 1 small tomato
- 1/2 tablespoon Salt
- 3/4 cup dehulled green gram lentil (Note: I could find only one type of lentils at my local American super market. I used it and the dish turned out quite nicely. All the other ingredients were readily available).
- Oil for frying onion and tomato. (I used olive oil.)
Pressure cook the dehulled green gram lentil with salt and turmeric powder till it tenders. (I did not pressure cook the lentils, having given away my little pressure cooker, but boiling per the instructions on the bag worked quite nicely.)
Chop onion, tomato, green chillies as thinly possible and grate fresh ginger.
Fry cumin seeds till they turn a shade darker and add chopped ginger, onion, green chillies.
After the above ingredients turn golden brown, add chopped tomatoes and fry for few more minutes.
Add the above fried ingredients with the remaining powders in the utensil containing the dehulled green gram lentil. (No need to fry the remaining spices).
Let the mixture boil (without cover) for 3 minutes. Making this lentil thicker than usual will increase the taste.
Serve hot with boiled rice.