It was a sunny Sunday morning. I was up all early and not sure what to do. Of course, I have a dear space where I can relax and talk about what goes in our parts of the wood. But somehow I wasn’t up to staring at the screen so early. So sat out with a cuppa of coffee and wondering how the day is going to pass. With Hubby dear not around, we don’t usually plan for cooking anything. Kids were still sleeping and I remembered that I didn’t remember to soak the channa for the poori, which is our customary Sunday breakfast.
When I got inside, I saw Athamma all ready and up. Yeah, she has the task of making Sunday Neivethyam, so she was all bathed and had things cooking on the stove! When asked what’s cooking, she said she had the Moong Dal in cooker. I feel sorry for her, gone are those days when she used to relax on Sundays. Now since they got into the habit of pooja on Sunday morning, she has to be all ready early morning and on top, decide what to prepare for Neivethyam. Since sweet of any kind never gets consumed at home, she has to think of different dishes. And off late, she decided on Pooris. That’s when I told her that in Bengal, they offer Luchis for Kali Maata. She was so happy knowing that. Of course, I knew the reason few weeks later!
I always feel so bad for the Gods, because tradition says we shouldn’t taste anything that’s to be offered to God. Imagine, if you are somebody who can’t decide on salt or spice without tasting, then poor God gets to eat like that! Athamma, who normally never goes wrong in her salt or spice, always has this doubt while she offers. So I tell her to taste and then do the pooja. Of course, this is such a taboo, if I have to confess, I have tasted few times and then offered. I always think what’s the point in offering something tasteless!
Anyway this Moong Dal curry is what we decided to make for the poori. The twins were very happy on being given the plate to themselves, and on top they wanted the gravy too. We gave them unsauteed Moong and they won’t have anything with it. So finally they dipped in the gravy and enjoyed.
Moong Dal Curry
Whole Moong Dal – 1 cup
Onion – 1 medium
Ginger Garlic paste – 1/2 tsp
Bay leaf – 1
Clove – 1
Cinnamon – 1″
Tomato – 1 medium
Turmeric powder a pinch
Chili powder – 3/4 tsp
Coriander powder – 1/2 tsp
Garam Masala – 1/2 tsp
Salt to taste
Oil – 1 -2 tsp
Water – 1 cup
Wash and soak whole moong dal overnight.
Wash and add 1 cup of water and pressure cook the moong dal for 1 whistle. It should not be overcooked, but just right.
Heat a pan with oil. Add the whole spices, then add finely chopped onions. Sauté till the onions turn light brown. Add in the ginger garlic paste. Fry well till its well cooked.
Then add the finely chopped tomatoes. Simmer for 5 mins, till the tomatoes are nicely mashed.
Add salt, turmeric, chili powder, coriander powder and garam masala. Mix well and simmer for 5 mins.
Then add the cooked Moong dal along with the water and simmer again for 5 mins.
The gravy shouldn’t be dry and at the same time not too watery.
Moong Dal curry was excellent with the Batura I made.
Whoever thought this will be so yummy! But believe me, when I was preparing it was wondering how this might taste with poori, but one bite and I was impressed. This is for sure a keeper.
And since this was only experiment while hubby dear was not around, next week will surely prepare again for him and enjoy it all over again!
This goes for the Curry Mela hosted by yours truly!