Moong aur Chane ki Dal served with microwave-cooked rice (behind)
When I published my post on Shankarpali, I thought I was 'back'. I was happy that I did not have to stay away from blogging for too long. I was so wrong. And I will be wrong again, if I think that I'll find the time for blogging easily. Nope, it's not gonna be that easy. I'll have to *make* time for it. The reasons being
a) We had a very limited social circle in Germany. Which meant less time spent in socialising. Here in Pune, however, I can socialise with different people everyday and still have others complaining that we don't see each other often enough. :) No, I am not complaining. This is what we came back for. I am just stating facts.
b) Sundays often were 'stay-at-home' days in Germany. Because all shops there are closed on Sundays. Which often translated into me blogging for several hours together. Whereas here in India, Sundays can sometimes be the busiest days.
c) We get Indian newspapers here!!! When it comes to newspapers, I enjoy reading only Indian newspapers. Better still, Marathi newspapers. And if it is Sakal, then I can spend at least an hour reading it. Which I often do. :)
When do I get the time for blogging then? Well, as you can see, I haven't been getting any. But this will change. I'll have to make sure that it does. Wish me luck!
Let me come back to this post now. It's the tenth one in my series of 'A Ton of Protein'. I got the original recipe 'sent' to me in one of the newsletters from this site. (How convenient is that! :)) The recipe does not 'look' very different from the other Dal recipes that you might be having, but it gives lip-smacking results. Maybe it's the green Moong Dal, maybe it's the proportion of spices or maybe it's both. In case you want to find it out yourself, here's the recipe. :)
'Three' ingredients...'Tenth' post...A 'Ton' of Protein
Recipe for Moong aur Chane ki Dal
½ cup Moong dal with skin
1 tbsp Chana dal
½ tsp Garam Masala
1 tsp red chilli powder
½ tsp coriander seeds powder
¼ tsp turmeric powder
½ inch ginger, chopped fine
salt to taste
2 cups water
juice from half a lime
1 tbsp Ghee or oil
½ tsp mustard seeds
½ tsp cumin seeds
chopped coriander leaves for garnishing
1. Pressure-cook both Dals together with 1 cup water.
2. Mix all the spice powders in ½ cup water to make thin paste.
3. Heat Ghee/oil in a pan. Once it is hot, add mustard seeds. Once they start spluttering, add the cumin seeds.
4. Add ginger. Add the paste of spice powders. Fry for a minute. Reduce heat, in case the paste jumps too high as it can cause burns.
5. Then add the Dal, salt and the remaining ½ cup water. Add more, in case you like it thin. Boil it on high heat for about five minutes or until it reaches a consistency of your choice.
6. Once you turn off the heat, add the lime juice.
Garnish with chopped coriander leaves. I happened to have a coil-shaped red chilli in my kitchen, so I used that as well. :)
Serve with rice or Rotis.
Lime juice added after the Dal is cooked retains all the Vitamin C in it, which helps the body absorb iron from the Dal. (That's my two cents. Just so that I don't feel guilty for reproducing the recipe exactly as I got it. :))