“Moong Dal Varna~3 (Spiced Green Gram Dal)” … Dal- BhaatH is a traditional comfort meal popular in almost all parts of India and neighboring countries … each region has it's own method of cooking different types of dals/ lentils to be served with rice/ roti … though Dalitoy is the most loved spiced dal from GSB Konkani Saraswat Cuisine there are many more prepared often during certain occasions and one of them is “Varna” prepared with moong dal … I have shared a few recipes before and this one is an easier method of preparing the same which is healthier, easier and tasty … tastes best served hot with rice … Yummilicious ….
** As I have often written about dal- chawal, a staple diet of Indians more so in my community I would like to mention here that this dal named “Varna” is prepared using moong dal and is one of the must dishes among the others while observing the 13 day rituals for departed soul/ shraddha tithi. I have already shared the traditional “Varna” where in a masala ground with coconut along with spices is added to the cooked moong dal and another easier one too which is slightly different in preparation.
** Here is another method of preparing the same, say as short cut, as I have used powders for spicing instead of ground masala. Some changes needs to be always done considering the change in family numbers ie as the family turns nuclear in order to avoid wastage one needs to adapt changes. I always face this problem as dishes with inclusion of masala always turn out larger in quantity than required either we need to finish it off having the same for a few more days or just give it away.
** That’s the very reason these days I am switching over to using masala powders or any other method which will just give a serving for 3 members maximum. I am eager to try out these options with other gravy dishes too which I will share when I successfully turn it out without difference in taste. Till then try out this simple moong dal and enjoy with family, I must mention here that the dal needs to be kept slightly thicker in texture and served hot with rice for best taste. Stay Blessed- Spread Happiness.
** Here is my simple recipe for “Moong Dal Varna~3 (Spiced Green Gram Dal)” … my style, try it tastes awesome ….
** Wash one cup of moong dal/ split green gram dal (without skin) and soak in plenty of water for 30- 45 minutes. Drain and once again wash the dal and then add into a pressure cooker pan along with approximately 1.5 cups of water, a few drops of coconut oil and pressure cook on medium heat to 2-3 whistles.
** Note : you can skip the soaking period if desired which is the way followed by many. I used to soak only whole pulses overnight earlier while dals like moong and tuvar used to be cooked after washing well in plenty of water. However, after following a few Ayurveda tips from renowned nutritionist and Dr. of the same field on the necessity of soaking and disposing off that water I follow this method for almost all dals, especially tuvar dal and chana dal, you may follow any method suitable to you.
** Remove and leave the pressure cooker aside to let the pressure within drop on its own, then when able to open the lid, do so and check out if the dal has been cooked to soft consistency, it will have, however if not, then add water if required and once again pressure cook for another 1-2 whistles.
** Add the cooked moong dal into a thick bottomed vessel and churn well to an even consistency without lumps adding another cup of water or so. The dal should remain medium thick in consistency and there should be no lumps whatsoever. You can blend with electric hand blender which is what I do.
** Now add 1 tsp of haldi (turmeric) powder, 2 tsp jeera (cumin) powder and mix well. Add about 4-5 green chillies (tarni mirsanga/ hari mirchi) cut lengthwise, salt (namak/ meeta) to taste and bring to a boil on medium heat stirring often to avoid the dal being burnt or stuck at the bottom of the vessel.
** Note : The consistency of the dal is slightly thicker than dalitoy, however you can keep it the same as dalitoy if desired too. I have used masala powder instead of the ground masala which is usually added which includes coconut turning out the dal in larger quantity, this one suits my requirement perfectly.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 1 tblsp coconut oil (nariyal tel/ narlel tela) in a small pan, when hot add 1 tsp mustard seeds (rai/ sasam), when it splutters add ½ tsp jeera (cumin seeds) and ½ tsp hing (asafoetida) powder with 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a second.
** Add the seasoning to the simmering dal and mix well. Remove dal, cover and keep it aside to rest for 20-30 minutes for flavors to seep in. The dal may thicken on resting, so just before serving check out the consistency and add some hot water if required only. Also if required add salt to taste and mix well.
** Note : Addition of spice level depends on individual/ family preference. This dal is served medium spice, however if desired you may increase the number of green chillies depending upon its spice level. I have not added any red chilly pieces for seasoning, as traditionally it is not done so, again it’s a matter of choice.
** “Moong Dal Varna~3 (Spiced Green Gram Dal)” is done and ready to be served. Tastes best served hot with rice along with lemon wedges during meals. I must mention here that in GSB Saraswat homes this dal ie Varna is a must to be prepared along with a list of various other dishes when observing the yearly rituals for departed soul. In all, definitely a tasty dal, do try it out and enjoy with your family as and when desired.
** I have shared two “Moong Dal Varna” variations before, to which I am sharing links below, along with another link to Varna prepared with masoor dal (red lentil), do check out on them and try out any or all three of them as and whenever you desire to prepare the same, do give me a feedback if possible ….
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Thanks.