This lovely dal is very popular in North-Gujarat, mostly in Jain Community without onion and garlic though. This is home cooked food which usually is unseen in restaurants. My version is garlicky and tangy with use of buttermilk, garlic paste, & green garlic. One can make this dal without onion-garlic as well, and it is still very flavorful. It is perfect with roti or thepla, jeera rice, and with cucumber salad. Also folks don't forget to watch video of this recipe :)Ingredients :-
- 1-1/2 cups Yellow Moong Dal
- 1-1/2 cups Water
- 3 cups Buttermilk, 1-1/2 cups Yogurt + 1-1/2 cups Water Mix
- 2 tbsp Oil
- 1/4 tsp Cracked Fenugreek Seeds
- 1 Medium Red Onion, chopped
- 1 Medium Tomato, chopped
- 1/4 tsp Asafoetida
- 1 tsp Green Garlic
- 1/2 tsp Cumin Seeds
- 3 Green Chilies, chopped
- 1/4 tsp Turmeric Powder
- 1 tbsp Garlic Paste
- 1 tsp Gujarati Dal & Subji masala, optional
- 1 tsp Red Chili Powder
- 1 tsp Cumin-Coriander Powder
- Salt to taste
- Cilantro, chopped
Method :-
1. Soak yellow moong dal in water for 4-6 hours.
2. Pressore cook moong dal with water, salt, and cracked fenugreek seeds.
3. Now heat oil in pan, add asafoetida,cumin seeds and let them splutter.
4. Add green chilies, garlic paste,gujarati dal-subji masala, dhania-jeera powder, turmeric, red chili powder. Mix and saute for 10 seconds.
5. Now add onion, mix well with masala and cook for 3-4 minutes.
6. At this point, add tomato and green garlic. Cook for another 3-4 minutes.
7. Pour buttermilk in masala, and bring it to boil on medium-low heat.
8. When it starts to boil, add cooked moong dal and salt. mix it well.
9. Cover pan with lid and simmer this dal on low heat for 8-10 minutes.
10. Garnish with fresh chopped cilantro and serve hot.
Enjoy...
