Punjabi Sabut Moong Dal

Basically when you have exhausted the avenue for a dal curry, you then have to think further. In other words, should you get down to the same kinda legume based curry or you should be on the lookout for a different kinda dal curry (Shahi Gobi). In fact, I won't say Punjabi Sabut Moong Dal is unfamiliar to me (Aam Ka Achaar & Tamatar ki Chutney) because those days mum used to roll out hot ghee loaded chappati from the tawa and chappati by far must be paired alongside a dal curry. What could have been more fantastic fab, but a Punjabi Sabut Moong Dal. Pretty much, like I have already told you, a dal curry but made with moong dal or you can even address it as green bean or pea (Sweet Green Bean Porridge & Bean Sprout Omelette) and dal by far as you know, must be part of our Indian household staple. How can we Indians not make a dal or lentil curry at least once a week until I have gone through quite a number of different dal tunnels (Fish Sambar, Drumstick Sambar, Tanni Saar & Mysore Sambar) and for the outcome of other dishes as well (Cabbage Upkari, Chloe Masala, Dhal Rice & Mulligatawny Soup). Henceforth, what else became new for me when I had to make another dal dish? Obviously, Punjabi Sabut Moong Dal. Packing a waking up punch (Bengali Fish Croquettes) on our palates for its spicy, tangy and creamy absolute tastes (Baingan Bharta, Bengali Fish Curry & Eggplant Tikka). 

Ingredients

1 cup green moong dal - soak for 3 hours and drain off water.

5 garlic - remove skin

5 shallots - remove skin

1/2 inch ginger - sliced

1 tsp turmeric powder

1 tomato - slice thinly

1 tbsp plain curry powder

1/2 cup coconut milk

Salt for taste

For tempering

1 1/2 tbsp ghee

1 tsp cumin seeds

2-3 dried red chillies - snipped to tiny pieces

2-3 sprigs curry leaves

Method

Add dal, garlic, shallots, ginger, turmeric powder and 1/2 liter of water into a pot.

Simmer till dal is half cooked.

Add tomato, curry powder and season with salt.

Continue to simmer to soften dal.

Pour coconut milk, stir, just heat through and remove from heat.

Temper cumin, dried chillies and curry leaves in ghee.

Pour over dal and stir.