Best 2 Buttery Moong Dal With Garlic And Cumin Recipes
Embark on a culinary journey with our tantalizing recipe for buttery moong dal with garlic and cumin. This delectable dish, a harmonious blend of traditional Indian flavors and modern culinary artistry, is a symphony of textures and tastes that will delight your palate and leave you craving more. Immerse yourself in the aromatic embrace of roasted cumin and garlic, as they dance harmoniously with the creamy softness of moong dal, creating a symphony of flavors that will transport you to culinary paradise.
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BUTTERY MOONG DAL WITH GARLIC AND CUMIN
This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called tarka, which means spices sizzled in ghee, added to the pot at the end of the cooking process. Whirl the dal in a blender for a velvet-smooth texture. You could serve it as is, with the texture of a thick vegetable purée, or thin it with a little water and serve it as a soup. Other legumes such as red lentils or yellow split peas may be used instead.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
- Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
- Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
- Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 121 milligrams, Sugar 1 gram, TransFat 0 grams
NY TIMES - BUTTERY MOONG DAL WITH GARLIC AND CUMIN
Steps:
- 1. Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring. 2. Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.) 3. Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal. 4. Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.
Tips:
- For a creamier result, use full-fat milk or coconut milk instead of water.
- Adjust the amount of chili peppers or cayenne pepper to your desired spice level.
- If you don't have cumin seeds, you can use ground cumin instead. Use about 1/2 teaspoon of ground cumin for every 1 teaspoon of cumin seeds.
- To make the dal ahead of time, cook it according to the recipe and then let it cool completely. Store the dal in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the dal over medium heat until warmed through.
- Serve the dal with rice, roti, or naan bread. You can also enjoy it as a soup.
Conclusion:
Buttery Moong Dal with Garlic and Cumin is a delicious and easy-to-make dish that is perfect for a weeknight meal. The dal is creamy, flavorful, and packed with protein. It's also a great way to use up leftover moong dal. So next time you're looking for a quick and healthy meal, give this recipe a try. You won't be disappointed!
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