Khatti Meethi Moong Dal
1 cup moong dal
3 cups water
2 tnsp ghee/ oil
a pinch asafetida
1/2 tsp turmeric powder
1 teaspoon cumin seeds
3 green chilies, split lengthwise (small, thin variety)
1 teaspoon ginger paste
1 tablespoon chopped garlic
1 coarsely chopped red onion (medium)
1 cup chopped tomatoes
Salt to taste (up to 2 teaspoons)
Dry mango powder- 1/2 tsp
sugar a pinch
handfull chopped coriander leaves
Dry figs -5-6 pieces chopped/Raw mango strips 5-6
Pressure cook moong dal with a pinch of haldi/turmeric powder and salt
Heat oil on medium heat, in a medium-sized pan, for 30 seconds
Add asafetida, turmeric, cumin seeds
When the cumin seeds start crackling, add the green chilies, ginger paste and garlic. Saute for 1 minute.
Add onions, and continue sauteing until they turn pink, about 5 minutes;
Add the tomatoes, and saute for 3 minutes longer.
Add the boiled moong dal and salt, sugar, dry mango powder and fry until all the ingredients are mixed well. Add some corrinder leaves
We generally add Dried raw mango strips, dried apple strips or Dried Anjeer while simmering the dal after tadka. They give a unique flavour KHATTA AND MEETHA.
I have added Dried Anjeer/Dry Figs in Sabut Moong Dal.
Simmer at low heat for 10-15 mins. Garnish with coriander leaves and red/green chillies