Monday, January 23, 2012
I have made Moong Dal several times and I have to say, it's becoming a favorite go-to dish. It's easy to make, it's inexpensive, and it's delicious. Also, if you have vegetarian or vegan friends, it's the perfect dish to serve as it has no animal products in it whatsoever.
Basically, you cook yellow split peas with salt--bring the water up to boiling, then allow to simmer for about 20 minutes. They are cooked with ginger, jalapeno peppers, turmeric, tomatoes (you can used a can of diced tomatoes, and if you use a can of diced tomatoes with jalapenos, then you will save yourself the trouble of dicing a jalapeno pepper) and lemon juice. You saute the rest of the ingredients (garlic, cumin seed, and red chili pepper) in a little oil. The original recipe called for this to be stirred in with the yellow split peas but a friend of mine that it works quite well if you stir the peas into the skillet where you're sauteing the spices and heat it through. It did work quite nicely. When I made them this go round I forgot to add the tomatoes and I did miss them though the peas were still tasty.
Basmati rice a tasty accompaniment to this. I like to throw in one or two cardamom pods and a teaspoon of cumin seeds in with the rice in my rice cooker--I cooked a cup of rice (which became two cups cooked). It was pretty good. Basmati rice already has a lovely, sweet and nutty fragrance anyway so if you decide to skip the cumin and cardamom it will still be tops.