“Moong Dal (Green Gram Dal)- Tomato Toya (Spiced Dal)” … there are times when you want to keep the meal simple yet tasty and heart warming … here is a simple thick textured tasty dal similar to dalitoy but prepared with churned moong dal that tastes great served with roti/ chapati/ parathas or with ghee rice/ mildly spiced pulav … Yummilicious ….
** A little bit of Dalitoy is always a welcome sight during mealtime in every Konkani Saraswat Home. Somehow the craze for dalitoy prepared with tuvar dal never diminishes in my community and the more we have it the more we want it. It is truly a fantastic dal that can be relished everyday without a murmur by young and old alike. But then studies show that tuvar dal has higher content of uric acid than other dals, so I make it a point to include others for a change often and surprisingly they all taste fantastic despite the minute difference in taste.
** I have already shared dal prepared with moong dal many times in various version and this one is similar and there is absolutely no change as such in it except for the texture. This time I kept the texture very thick by just pressure cooking it and churning a little bit without addition of much water, added on tomatoes and seasoned them well with spices. The thick textured dal with a little bit of un-churned moong dal was such a pleasant change to relish with roti/ chapati dunked in it and we loved it very much, sure to be prepared many more times.
** Here is my simpel recipe for “Moong Dal (Green Gram Dal)- Tomato Toya (Spiced Dal)” … my style, do try it out and relish with roti/ chapati/ parathas or with ghee rice/ mildly spiced pulav … sure to taste excellent …
** Wash one cup of moong dal/ green gram dal in plenty of water and then put it in a pressure cooker pan along with 2.5 cups of water, cover and let it rest for 30 minutes, then pressure cook it on medium heat to 2-3 whistle. Let the pressure of the cooker fall on its own, and when done, remove the lid and pour the cooked dal into a thick stainless steel vessel.
** Add about ½ to 1 cup of water and with a churner churn it to get a thick textured dal without turning it too soft and mushy. A little bit of soft mushy cooked moong dal should preferably remain in tack. Add about 5-6 green chillies (hari mirchi/ tarni mirsanga) slit lengthwise and salt (namak/ meeta) to taste, mix well and bring to a boil on medium heat.
** Keep stirring in between to avoid the dal getting stuck/ burnt at the bottom which happens when the dal is kept thick textured. When it comes to rolling boil, lower heat add in 2-3 medium sized tomatoes cut into one inch sized cubes and mix well, let simmer on low heat till tomatoes are 50% cooked, then keep it aside while you prepare tempering.
** For Tempering/ Seasoning : Heat 1 tblsp of ghee/ toop along with 1 tblsp of coconut oil (nariyal tel/ narlel tela), when hot lower the heat and add in 1 tsp of mustard seeds (sasam/ rai), when they begin to splutter add ½ tsp of jeera (cumin seeds), ½ tsp of haldi (turmeric powder), ½ to 1 tsp of hing (asafoetida) powder, 8-10 fresh curry leaves (kadipatta/ karbevu) and fry well for a few seconds.
** Pour the seasoning over the cooked and kept aside moong dal with tomatoes and mix well, now once again place it on medium heat and cook till it comes to full boil while you keep stirring. If you find the dal too thick then add in some water as per your requirement of consistency. Do not overcook tomatoes, they should be cooked about 80% only.
** Remove from fire and keep it aside cover for 15-20 minutes for the flavors to get infused properly. Just before serving add in the juice of one freshly squeezed lime (nimboo/ limbiyo) and garnish with about a handful of fresh finely chopped coriander leaves (kothambari pallo/ dhania). Mix dal well and serve it with any dish of your choice.
** “Moong Dal (Green Gram Dal)- Tomato Toya (Spiced Dal)” is done and ready to be served. Always serve dal piping hot with any dish of your choice. Thick dal is always preferred with roti/ parathas/ chapati/ ghee rice/ veg. pulav while thinner textured dals are served with rice and other dishes. A delicious adaption of our own amchi dalitoy that is sure to be loved by young and old alike, do try it out and enjoy with family and friends.
** Sharing a common link to all the “Dal” recipes shared before in the Blog, you may check them out in liesure and try it out too, they all taste fantastic. Do remember to drop in a comment as a feedback or query if any too and I will get back as soon as possible …
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Thanks.