When to Make?
When you are fed up of your own cooking or you have been eating out a lot and need something comforting and light.
Serves 2 hungry people and 3 mildly hungry people
If you follow my method in which prep time and cook time intertwine, you should be able to do it in 20 minutes.
½ cup Whole Green Gram (Moong Dal)
½ cup Split Yellow Moong Dal
Pinch of Turmeric powder
1 ½ tbsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
1 small cinnamon stick (or a pinch of cinnamon powder)
2 teaspoon Ginger thinly sliced
1 Green Chilly roughly chopped
1 medium sized Onion roughly chopped
Red Chilli powder
In a pressure cooker, add sufficient water and switch on the stove. Measure and wash the dals. Add a few drops of oil and a pinch of turmeric powder and the washed dals to the boiling water. Close the lid of the pressure cooker.
In a pressure cooker, add water and the dals and switch on the stove. Close the lid of the cooker.
Even though one is tempted to follow the second method, I think the first one leads to better results in the end.
While the dal is cooking, roughly chop the onions and the green chilly. (Do not slit the chilly) Also thinly slice the onion.
By this time, your cooker should be whistling away. Switch off the stove ( I wait for two whistles) and clear your counter top of onion peels, ginger skin, etc.
In a kadai, add oil. Switch on the stove and add mustard seeds. Once it starts spluttering, add cumin seeds. Now, add the cinnamon stick (if using), green chilli and the chopped ginger. Give it a good stir and add the chopped onions. Add a little salt as well. Close the lid of the kadai and let the onions cook.
While the onions are cooking, get all your powders on to the counter and if you are fancying rice with dal, now is the perfect time to make some rice. If you have already made rice, or you are just interested in making dal, use this time to clear your counter top and cleaning your knife and chopping board.
To the cooked onions, add coriander powder, red chilli powder, cumin powder, and garam masala . ( You can skip the coriander powder and jeera powder. Will have a different taste though) If you feel, the whole thing is dry, add a little water.
While waiting for the masals to induce themselves in the onions, you might want to keep everything you took out to their places. Once the masalas have cooked through, check for seasoning and add salt as required. Then, add the cooked dals and check for taste again. Let it simmer for a while. But, should not take too much of time, because the dals are already cooked. Switch off the stove and give you counter a wipe down.
The thing about this combination of dals is, the hesarbele (yellow lentis) would be totally mushy hesarkaalu (green lentils) would still have some bite, thus giving you the best of both worlds.
Can add chopped coriander leaves in the end.
Can add curry leaves to the tempering.
Can add chopped tomatoes after adding onions
Tastes great with curd rice.
Anything deep fried will go amazingly with this.