Tuesday, January 24, 2012

mugh daal + quinoa (curried moong dal)

To this day, one of my favorite indian comfort meals is this recipe.  I can eat it any time of day or any time of year.  The combination of amazing spices and pure protein heartiness makes it an A+ in my book :)  I've added a few things to my mom's original recipe like extra onions and garlic. 

mugh daal
adapted from my mom

1.5 cups of dried green moong dal (available at indian grocery stores), rinsed and soaked for 8 hours
1 small onion, finely diced
3-4 garlic cloves, finely minced
1 inch piece of ginger, finely minced
2 tsp vegetable oil
1.25 tsp mustard seeds
1.5 tsp dhanajeeru (cumin)
1 tsp marchu (red chili powder)
1.5 tsp hardar (tumeric)
1 tsp garam masalo
pinch of hing (asoefetida)
1 tsp salt

In a medium sized sauce pot, add 2 tsp oil and mustard seeds on medium heat. Once fragrant, add the hing, onions, garlic and ginger.  Saute for 1 minute.   Add all spices except for salt.  Mix well and then add the soaked moong daal with enough water to cover the daal.  Place on medium high heat and allow to simmer for 20-25 minutes.  Add salt and let simmer until the moong has reached desired texture. Continue adding water for a more soupy dish.

Rinse 1 cup of quinoa thoroughly until all debris has been discarded.  Place on high heat with 2.5 cups of water.  Once it begins to boil, place on low heat and add cover.  Cook for 15 minutes and turn off heat.  Let sit for a few minutes and serve with mugh daal.

A, had this recipe with his favorite gunda pickle and a side of greek yogurt.

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