Sweet and Sour Moong Dal Tadka
Preparation time: 5 minutes Cooking time: 25 minutes Serves 4 Recipe adapted from: The Amazing Book – 660 Curries Ingredients: 1/2 cup of split moong dal / cherupayar / paasi paruppu 2 tsp of ghee or oil 1/4 tsp of mustard seeds 1 tsp of cumin seeds / jeera 1/2 tsp of red chilli powder (adjust to taste) A large pinch of turmeric powder 1/4 tsp of asafoetida / hing 1 tbsp of grated jaggery, brown sugar, or sugar 1 strand of curry leaves Salt to taste 1 large tomato, chopped into small pieces Instructions: 1. Pressure cook the moong dal with turmeric powder until soft and mushy. You can also cook it in a pot with enough water to cover the dal. This will take you much longer, about 45 mins to an hour, to get the dal mushy and ready. 2. Heat the ghee or oil and add the mustard seeds. When they pop, add the curry leaves and the jaggery (or sugar), cumin seeds, asafoetida, and red chilli powder. Keep roasting the tomatoes until they turn soft and mushy – about 3-5 mins. Add salt. 3. Add the cooked moong dal and mix well. Add more water and bring to boil if it’s too thick. If too thin, let the dal cook on medium-high heat until the desired consistency is reached. Check for salt and remove from fire. Serve hot with chapatis / rotis or jeera rice. Raghavan’s version doesn’t have tomato added but I decided to add some to make the dal more tart. Tomato pappu with toor dal is one of my favourites and it really works well with moong dal too.
