MOONG DHAL FRY

     Moong Dhal Fry or Tadka is one of the popular and most sought recipes.  It is one of the most common dishes prepared to go along with Chapathis and rotis. Dhal Fry is usually prepared with Moong Dhal/Masoor Dhal/ Tuvar Dhal/Bengal Gram Dhal.  It is an easy recipe with very few ingredients and all the more it can be prepared within minutes. This Dhal Fry goes well with Chapthis, Rotis, Parathas, Naans, Kulchas and Pulkas; with rice dishes like Steamed Basmati Rice, Jeera Rice etc.,
      It is basically Dhal Tadka where Dhals(Lentils) is cooked and seasoned with mild spices, 'Tadka' simply means tempering, where the spices are spluttered in oil/ghee to add flavour and taste to the dish. Tadka instantaneously enhances the aroma of the dish. Tadka or Tempering is literally an Art.  If performed well you get instant results. Some Temperings should be Poured into the dish, and some temperings should be done initially and then the ingredients should be mixed and cooked over it. Indian cooking stresses on various strict methods of tempering. Tempering includes spluttering of spices in oil or ghee or butter until they crackle, or just simply enhancing the flavour of the spices in low flame without allowing them to splutter. We can just brush off the idea, but the in depth notion behind the art gives an extra special note to the dish transforming it into a tasty, aromatic and flavour filled dish.
    This is a North Indian Style of preparation where the tempering is mostly done with Cumin Seeds rather than with Mustard. Cumin Seeds along with other spices and condiments are tempered in Ghee in low flame until the flavour is released for this Dhal Fry. To get a restaurant like Dhal with a smoky flavour, Dungar method can be used to infuse the authentic smoky smell. This dhal has a beautiful creamy texture and a bright yellow colour and the tempering enhances the feel of the dish with a heart warming aromatic effect.


Cuisine : North Indian
Course : Side Dish
Spice Level  : Low
Difficulty : Easy
Serves : 3 - 4
Author : SM


Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK MOONG DHAL FRY

INGREDIENTS:

For Dhal :

Moong Dhal - 1/2 Cup
Water - 11/2 Cups
Onions - 1 No.
Green Chillies - 3-4 Nos.
Ginger - a Small Piece
Garlic - 2 Cloves
Tomato - 1 No.(Optional)
Turmeric Powder - 1/2 Tspn
Garam Masala Powder - a Pinch (optional)
Kasoori Methi(Dried Fenugreek Leaves) - Few
Butter/Ghee - 1 Tspn

For Tempering :

Ghee/Oil - 2 Tbspn
Cumin Seeds - 1 Tspn
Dry Red Chillies - 2 Nos.
Asafoetida Powder - 1/4 Tspn
Kasuri Methi - Few

To Garnish :

Cream - 1 Tbspn(optional)
Coriander Leaves - Few

For the Smoky Flavour :

Charcoal Briquette - Small Piece
Vegetable Oil - 1/2 Tspn
Ramekin - 1 No.

METHOD :

For Dhal :

• Clean and wash the dhal until the water runs clear.
• Add 11/2 Cups of Water to the dhal along with other ingredients mentioned under 'For Dhal'.
• Pressure cook the dhal for a whistle in high flame and for another whistle in low flame.
• Switch off the flame and allow to pressure to release. 

For Tempering :

• Heat Oil/Ghee, immediately lower the flame and splutter Cumin seeds, Dry Red Chillies and Asafoetida powder and Kasuri Methi.
• Pour the tempering to the Dhal and mix well.
• Garnish it with Cream and Coriander Leaves.
• Serve hot with the dish of your choice.

For Smoky Flavour (Optional) :

• Place a small ramekin in the middle with some vegetable oil inside.
• Add the red hot coal inside the oil and cover the pot with a lid.
• Leave the smoky charcoal inside the pot for a while.
• It will give the Dhal Fry a smoky flavour.

NOTES :

• Can use Masoor Dhal for the dish or mix equal amount of Masoor dhal and Moong dhal for the recipe.
• The above dhals do not require soaking and both Dhals require the same amount of cooking time.
• If using Tuvar Dhal or Bengal Gram Dhal soak them before cooking.
• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Adding Tomatoes and Cream are totally optional.
• Do not splutter cumin seeds and asafoetida powder in high flame this will burn them and will give a bitter taste to the dish. 
• Pour the Tempering to the cooked dhal.
• Can also substitute Green Chillies with Red Chilli Powder.
• Infusing the Smoky Flavour to the dhal is totally optional.