Tuesday, March 23, 2010

Lois Lane's Sindhi Moong Dhal

I've made this dhal before and liked it, but never took pictures or blogged about it.

 Its a very easy recipe to make. The first time I made it, I was quite apprehensive. Pepper powder and dhal isn't a combination that I would normally think of. I have used whole peppercorns in khichdi but never in dhal and pepper powder seemed a very different combination. After trying  it out, I would definitely say that it is a "different good."


Since this is Lois's Recipe, I'm not going to post it here, but you can always read it from source. The ingredients are very simple: 4 powders, oil/ghee/semna, hing(asafoetida) and moong dhal (split and husked green gram - a pale yellow dhal) It can be substituted with masoor dhal or red lentils as they are known in Egypt. The quantity of water required would be much less for red lentils. Amchoor is powdered - dried green mango. In Egypt, this can be substituted with sumac.

Remember, moong dhal froths a lot, so unless you are pressure cooking it, make sure to have ample space in your cooking pan for the froth to rise and keep it on the slowest heat so it doesn't bubble over. the dhal needs constant supervision and stirring.

The dhal looks really pretty once the powders have been added.

The other plated items in the first picture are Levantine Inspired Green Beans and Mattar Paneer

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