I unpacked my camera and some props so that I can at least capture a few meals that Mom whips up. And then edit them later.
Mom saw some Rainbow Chard in the fridge, asked me what that is. I said its chard, just think of it as any leafy green like Spinach. And she made some amazing Potato Chard sauite with it. Today she made her simple tadka daal and a side Subzi, which will be posted in a few days. I said, Ma wait, let me pout it into the kadhai and quickly click a few photos.
And here is Mom’s Simple Moong dal. The split mung beans/dal are soaked. Then cooked till they mash easily. The Tadka/Tempering is made in a separate pan with mustard seeds, garlic and Serrano chili pepper. And the sizzling Tadka is then mixed into the cooked beans and served immediately.. Yum!
You can use any quick cooking lentils or legumes which cook to a mashed up soup. This basic tadka works well with them. With whole lentils, you might need more spices or additions and need to simmer the lentils with them, like this Whole Mung Bean and Lentil Stew with Broccoli or Black Eyed Pea and whole Mung Bean Stew. Or if using whole Mung beans, simmer the cooked whole Mung Beans after adding the tadka for a few minutes so it picks up the flavors.
This dal can be served as a side with veggie stir fry and Roti flat bread (Indian meal) or with bread or as is like a soup.
For more Indian Dals/Beans/Stews see here.
In between work for 2 houses, time just flies. I dont even know what day it is
Tadka/Tempering of garlic, chili, mustard seeds
Pour sizzling tadka into cooked dal. Mix lightly and serve.
Mom’s Simple Mung Dal Tadka – Split Mung/Moong Bean Stew with garlic, chili and mustard seed tempering.
Allergy Information: Free of Dairy, egg, corn, gluten, grain, yeast, corn, nut, soy.
1 cup dry Moong bean(Mung Dal) / petite yellow lentils
3 cups water(3.5 cups for thinner consistency)
1/2 teaspoon turmeric
3/4 teaspoon salt or to taste
2-3 teaspoons oil
1 teaspoon mustard seeds
3-4 cloves of garlic, finely chopped
1 green chili, finely chopped
1/8 tsp asafetida (hing) (optional)
Wash and soak the Mung Dal for an hour.
Drain and wash again.
In a deep pan, add the drained dal and 3 cups water, salt and turmeric. Cover and cook on low-medium heat until dal mashes easily. 20-25 minutes.
Or pressure cook on medium for 1 whistle. Let the pressure release on its own as it cools slightly. The dal in the pictures is pressure cooked hence well mashed.
Once the beans are cooked, In a small(tiny) pan, add the oil and heat on medium-high heat.
Add mustard seeds and let them start to sputter.
Add the garlic, chili and asafetida-hing.
Cook until the garlic and chili have brown edges.
Drop this tadka into the cooked dal, mix lightly, and serve hot.