Mooga Toya/ Green Gram Dal.

“Mooga Toya/ Green Gram Dal” … Bored with the same Dal, then try this variation I tried today of our own Dalitoy but with whole green moong for a change … No this is not saar upkari, here the moong is pressure cooked till ssoft and churned and prepared exactly like dalitoy ... tastes good when served steaming hot with rice and is definitely a healthier option … Yummilicious …. 

** A simple toya/dal prepared with whole green gram/ moong for a change from the routine tuvar dal/ tori dali which is the most sought after dal for Kokani’s. Moong is very good for health unlike tuvar dal in which the uric content is more and doctor’s/ nutritionist do advice curtailing the same from excess consumption. We Saraswat’s are rice eaters, so we do need dal as an accompaniment for our meal, so we prepare different types of saar upkari using whole pulses and relish the same with it. We do prepare saar upkari with moong with addition of some veggies which is very common and loved by many, but today I tried preparing this one like our dalitoy and it tasted great, but you do need to make it spicier than the dalitoy for better taste when served with bland rice. With spice side dish accompaniments it goes very well. Change is always necessary from routine work or food for everyone as otherwise one does get bored or becomes to accustomed to the same. We should try our best to make them keeping in mind the nutrition level too and this one really fits the bill, so do give it a try. 

** Here is my simple recipe for “Mooga Toya/ Green Gram Dal” … My Style …. 

** Pick, clean and wash about one cup of green gram/ moong well in plenty of water. Soak it in plenty of water for 6-8 hours or overnight whichever is suitable to you. Soaking increases the volume of the pulses and softens it and makes it easier to cook and for digestion too. 

** Once again wash the same and then put it in a pressure cooker pan with enough water say an inch above the level of the green gram and pressure cook to one whistle first on medium heat and then lower the heat to minimum and let cook 5 minutes, raise heat and take 2-3 whistles. The moong should be cooked to very soft/ mushy consistency for preparation of dal. 

** Let the pressure in the cooker fall on its own and then open and check out if cooked well, if not pressure cook again after checking and adding more water if necessary. Once the pressure has cooled remove and add the same into another thick bottomed stainless steel water and churn well with a whisker till well blended, the same way as we do with dalitoy. 

** Add in about 2-3 cups of water, checking the consistency, mix well, add in 5-7 green chillies slit lengthwise, 2-3 dried kokum petal, salt to taste and bring to a boil on medium heat, stirring often to avoid it getting burnt or stuck to the bottom. Simmer on low heat for 5 minutes and then remove from fire and keep it aside covered while we prepare for the seasoning. 

** For Seasoning/ Tempering : Heat 2 tsp coconut oil (or any oil) in a small tempering pan, when hot lower the heat and add in 1 tsp of mustard seeds/ rai/ sasam when they begin to splutter add in ½ to 1 tsp of hing powder and 10-12 curry leaves/ kadipatta/ karbevu and fry for a minute, then pour it over the dal, cover and leave it aside for 15-20 minutes for the flavor to get seeped in. 

** “Mooga Toya/ Green Gram Dal” is done and ready to be served. Tastes best when served steaming hot with rice along with other dishes. We had this with rice and bikkanda songa/ jackfruit seed spicy curry along with some tendle talasani/ gherkins bhaji and the combo was lovely and very tasty. We enjoyed the meal very much, and so will you and your family, do give this dal a try and remember to give me a feed back on it if possible.