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  • Moong Sabut
    Whole Green Dal

    YIELD: 13 CUPS / 3.1 L
    TOOLS: You’ll need a heavy-bottomed, 6-quart / 6-L stockpot or Dutch oven with a lid; a food processor; medium and small mixing bowls; and an 8-inch / 20-cm frying pan.

    This is an everyday sort of dal in Punjabi households. My mother would make it for us at least once a week, if not more. It was never exciting back then when she’d announce she was making it, but once we had it on our plates, we’d gobble it up.

    • 3 cups /660 g dried sabut moong dal (whole green dal with skin), picked over, washed, soaked overnight, and drained
    • 12 cups /2.8 L water
    • 1 (1-inch /3-cm) piece ginger, peeled and coarsely chopped
    • 6 cloves garlic, peeled
    • 1–3 fresh Thai, serrano, or cayenne chiles, stems removed
    • 1 medium tomato, coarsely chopped
    • 3 tablespoons /45 mL ghee or vegetable oil, divided
    • ½ teaspoon hing (asafetida)
    • 2 teaspoons cumin seeds
    • 1 teaspoon turmeric powder
    • 1 small yellow onion, finely diced
    • 1 teaspoon crushed red chile flakes
    • 1 tablespoon Garam Masala
    • 1 tablespoon ground coriander
    • 1 tablespoon plus 2 teaspoons salt
    • 2 tablespoons chopped fresh cilantro
    • Brown or white basmati rice, Roti, or Naan, for serving
    1. Combine the sabut moong dal and water in a heavy-bottomed, 6-quart / 6-L stockpot or Dutch oven over medium–high heat and bring to a boil.
    2. Reduce the heat to medium–low and simmer, partially covered, for 40 minutes, until the dal breaks down and resembles a porridge consistency. Remove from the heat, cover, and set aside to cool slightly while you prep the remaining ingredients.
    3. In the bowl of a food processor, grind together the ginger, garlic, and fresh chiles into a paste. Transfer the ginger–garlic–chile paste to a medium mixing bowl. Add the tomato to the bowl of the food processor and grind into a watery paste. No need to wash the food processor bowl in between. Transfer the ground tomato to a separate small mixing bowl and set aside.
    4. In an 8-inch / 20-cm frying pan over medium–high heat, warm 2 tablespoons of the ghee. Add the hing, cumin seeds, and turmeric and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown.
    5. Add the onion to the frying pan and cook, stirring occasionally to prevent sticking, for 3 minutes, until the onion is slightly browned. Transfer the contents of the frying pan to the stockpot containing the sabut moong dal. Stir well.
    6. Return the frying pan to medium–high heat and warm the remaining 1 tablespoon of ghee. Add the ginger paste from Step 3 and the red chile flakes. Cook, stirring constantly, for 1 minute. Carefully fold in the ground tomato from Step 3 and cook, stirring constantly, for 1 to 2 minutes. Remove from the heat and transfer the contents of the frying pan to the stockpot containing the sabut moong dal. Stir well.
    7. Return the stockpot to medium heat and add the Garam Masala, coriander, and salt. Stir well and cook for 2 to 3 minutes, until heated through. Remove from the heat.
    8. Transfer to a serving bowl. Garnish with the cilantro and serve immediately with the brown or white basmati rice, Roti, or Naan.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.