Recipe Credits - Nilanjan Ghosh
Thank you for this light and delicious dal Nilanjan , we all loved it at home . As you can see I made a thinner version of the same . The only changes I made apart from increasing chilies was to add a teaspoon of ghee into the dal while taking it off the fire. This is a delicious dal !
1 Cup Yellow Split Moong Dal.
1" Grated Ginger.
1 Teaspoon Cumin Seeds.
2 Bay leaves.
Dry Red Chillies - Broken into pieces , adjust to taste.
A Few Slit Green Chillies.
1/2 Teaspoon Turmeric Powder.
A Large Pinch of Hing/Asafoetida. Salt
1 Teaspoon Sugar - I didnt add.
Shojne Daanta/Drumsticks/moringa 2-3 partially skinned and chopped into 1 inch pieces.
1 Tomato Diced.
2-3 Tablespoons Mustard Oil.
1 Teaspoon Ghee - Not in recipe.
In a dry wok, dry roast the moong dal on low flame until it turns golden and smells aromatic. Wash the dal under running tap water to remove any dust.
Heat mustard oil in a pressure cooker. Once the oil is smoking hot. Add bay leaves, cumin seeds, red chillies, green chillies, tomato, turmeric, asafoetida, salt, sugar and drumsticks. Sauté till the tomato is pulpy. Now add the roasted and washed moong dal. Sauté for a while to coat the lentil with the masala. Add water. Close the lid of the pressure cooker and cook for 1-2 whistles. After opening the pressure cooker you can churn and mash the dal a little bit with a hand churner if you like the thicker version.