Toor-Sabut Moong Dal

What?s the most common dal in Indian households? I bet it is arhar (toor/pigeon pea split). The base of sambhar in South India, the daily "yellow dal" in the North.

To vary the plain arhar dal, I sometimes put in a fistful of masoor or moong dal into it.

This one has saboot moong (whole moong, with the green skin) in it along with arhar. The yellow and green makes for a really bright-looking colorful dal. In keeping with my no onion policy of recent times, this one too uses no onions in the tadka.

You Need:

Arhar dal ? 3/4 cup
Sabut moong dal ? 3/4 cup
Turmeric powder ? 1 teaspoon
Salt ? to taste
Lemon juice ? 1 tablespoon, freshly squeezed

     For the tadka:

Oil or ghee ? 1 teaspoon
Curry leaves ? a few, washed and patted dry
Green chillies ? 2, chopped fine
Mustard seeds ? 1/2 teaspoon
Cumin seeds ? 1/2 teaspoon
Hing ? 1/2 teaspoon

How To:

Wash arhar and sabut moong dal.[1] Soak them together for two hours.

After two hours, drain, wash again and transfer the dals to a pressure cooker. Add 3 cups of water , turmeric to the dal. Lock the pressure cooker and place on high flame. After the first whistle, reduce the flame to low and let it cook for another two vessels.

Keep aside till the pressure is released. When cool enough to open, open lid and mix in salt.

Do the tadka: Heat oil in a tadka ladle. Add to it mustard and cumin seeds. When they begin to splutter, add hing, curry leaves and green chillies. Switch off as soon as the chillies turn brown.

Turn the tadka immediately into the dal’s pan. Mix in lemon juice. Serve immediately with chaptis or rotis.

Notes:

Never made dal before, wondering how to wash it well? Take the dals together in a pot, add water, move the dal around with your fingers. You’ll see the water turn whitish. Drain it out carefully. Repeat till the water in the dal remains clear. Depending on the type of dal this could take 5-6 cycles.