Friday, September 20, 2013

Moong Dal with Pineapple Green chilly & Bay Leaf

A very mildly flavoured slightly sweet dal. Tastes amazing with roti. It's perfect for those who don't like too many or too much spices in their food. The flavour of green chilly and bay leaf with the sweetness from pineapple creates magic.

It's not very hot but you can adjust the heat by increasing or decreasing the number of green chillies.

You can soak it even longer to reduce cooking time but don't  pressure cook the dal .

Ingredients :  serves 3
Moong Dal.                   1/3 cup
Water                           1 1/2 cup
Bay Leaf.                      2
Green Chilly                  2
Ginger paste.                 1/2 tsp
Turmeric pd.                 1/2 tsp
Salt                               1 tsp or to taste
Tinned Pineapple slices   2 cut into small cubes.
Chopped coriander         1 tsp

Tempering:
Ghee / clarified butter    2 tsp
Bay leaf                       1 
Green chilly                  1 

Method:
  1. Wash and soak dal for 1 1/2 hours.
  2. In a deep sauce pan add dal, pineapple pieces, 1 cup water,  bay leaf, green chilly ( slit into 4 )ginger paste , salt and turmeric. 
  3. Bring it to a boil.
  4. Simmer covered until soft.
  5. Keep checking for water in between and add as needed. I used  1 1/2 cups of water.
  6. The ready dal should be thick
Tempering:
  1. Heat ghee/ clarified butter in small pan.
  2. Add bay leaf and green chilly and fry for a minute.
  3. Pour over the dal.

To serve :
  1. Taste and adjust salt.
  2. Garnish with chopped coriander and serve hot with roti. ( Indian flat bread).

My suggestion : make it a couple of hours before serving. That helps enhance the flavours more. Just before serving, heat the dal  properly and add the tempering .