Moong Dal ki DalWhen bored of making the same tadka ( tempering) dal, we ladies put on our enthusiasm caps and are all ready to mix and match the spices and various things that can go into the dal. Oh ya, I know we are not limited to mix n match our dresses alone ;) Now coming to today’s recipe of dal. There was a stock of Moong dal crying for attention from several days!! (God How can I be so bad!!) so I thought to shower some attention on the poor sidelined Moong dal :)
This recipe just happened… it wasnt pre-planned, I pressure cooked the moong dal , glanced at my spice rack and just got started. S these days wants rice almost for both meals and I love my rotis :) So wanted something to go well with both…here ‘s what I cooked:
Ingredients for Moong Dal ki dal:
Moong dal- 1 cup, pressure cooked with just enough water, mashed and set aside
Onion- 1 medium, finely chopped
Tomato- 1 medium, finely chopped
Green chilies- 1 finely chopped or 1 tsp red chili powder
Coriander leaves- 2 tbsp, finely chopped
Cumin seeds- 1 tsp
Ginger-garlic paste- 1 tsp
Turmeric- ½ tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Garam Masala – ½ tsp
Salt to taste
Oil- 2 tsp
Method:
Heat oil in a vessel, put cumin seeds and wait till it splutters.
Throw in the onions and fry till translucent. Now put the green chilies and ginger garlic paste and fry for sometime.
Next add tomatoes and sauté for a few minutes until the tomatoes turn mushy...
Spoon in turmeric power, cumin powder, coriander powder, garam masala powder, salt mix well so that the spice powders coat the mushy mixture. Add a few spoons of water if it gets too dry.
Fry for sometime until the rawness of the spices fade away.
Add the mashed dal and mix well. Taste and adjust accordingly.
Add some water to the dal and mix well again and bring it to boil.
The dal is ready to be served hot garnished with coriander leaves.
Note: If you prefer your dal thick add less water, and if you like it the regular runny way add water accordingly.
Aloo Posto:
This dish is one of the simplest ones to prepare and the taste definitely makes one over eat ;) The first time I tasted aloo posto , I found it strangely nice :)
The posto(poppy ) paste has a strange rawness to it inspite of cooking, which is very close to the taste of peanuts.
Aloo posto is nothing but potatoes cooked in poppy paste. The minimal use of ingredients throws the limelight completely on to poppy seeds.
I’ve made posto several times and in 1 or 2 different ways, referring to many blogs and magazines. The difference is negligible though :) Today I made the posto referring to this blog. It has some authentic Bengali recipes do check it out.
The aloo post was too good, hearty thanks to Sudeshna :) I blindly …err…with my eyes wide open(LOL) followed her recipe and instructions. So here goes….
Ingredients for Aloo Posto:
Moong dal- 1 cup, pressure cooked with just enough water, mashed and set aside
Onion- 1 medium, finely chopped
Potato: 4 medium sized
Poppy seeds: 3 tablespoons ( I roasted them)
Nigella seeds: 1 teaspoon
Green chili: 3, finely chopped
Turmeric powder: ½ teaspoon
Mustard oil: 1 tablespoon
Salt to taste
Method:
Make a soft fine paste of the poppy seeds and set it
Cut the potatoes into small cubes
Heat oil in a wok over low flame, add the nigella seeds
Throw in the potatoes along with the turmeric powder, green chilies and salt
Pour in about a cup of water and let the potatoes get half cooked
Add the poppy seed paste and cook till the potatoes are well cooked
Pour in water if necessary
TC and Happy week ahead!
