I promised you more Indian recipes quite some time ago. At last, I’m making good. Better late than never, I’d say. Particularly in this case.
This recipe for Moong Dal comes courtesy of my friend Rajni. It may be one of my favorite of all of her dishes. And, that’s saying something. Seriously. By now you’ve, hopefully, already tried her raita so you know how good it is.
Stay tuned and I’ll get to the rest of her recipes in due time. I promise, they’re worth the wait.
Rajni’s Moong Dal
If you don’t have a pressure cooker, you can still make this recipe. Simply rinse the lentils and boil according to the instructions on the package (or, failing that, boil for about 20 minutes, until they’re soft).
1 cup whole green lentils
2 cups water
1 seranno chili, chopped
1 large onion, chopped
1 TBS butter
1 tsp ginger
2 tomatoes, chopped with seeds
3 TBS garam masala
1 TBS light brown sugar
1 TBS lemon juice
1 TBS salt
pepper to taste
Using a pressure cooker, cook the lentils, per manufacturer’s instructions. Set the cooked lentils aside.
In a large fying pan, saute onions, ginger, chili, and 1 TBS salt until the onions are translucent.
Add the tomatoes, their seeds and juice and the garam masala. Stir to combine and saute 2 minutes.
Add the lentils and stir. Taste and add salt and pepper as needed.
Add 2 cups of water, stir in the brown sugar, and bring the mixture to a boil. Then, reduce heat and simmer for 20 minutes. Once the sauce has thickened, finish with the lemon juice.