Lamba Kanda na Vaghar ma Tikhkhi Mugg Ni Dar – Split Green Gram in Spicy Onion Masala
This is a family recipe. It also happens to be Grumpy Tomcat's (read; husband) all time favorite. The sweet, translucent onions go beautifully with the spicy dal. Have I ever known anyone else to make this lamba kanda ni dar/dal? The answer is, no! Is this a typical Parsee/Bawa dish? Yes, I consider it so because I make it and I am a Bawi ;-) Do give this a try. It’s quite different from the dal/s we usually cook.
250 grams split green gram lentil/yellow moong dal/mugg ni dar
6 medium-sized onions, sliced
3 - 4 green chilies, chopped fine
4 medium tomatoes, chopped
2 - 2½ teaspoons ginger-garlic paste
1½ red chili powder
½ teaspoon turmeric powder
1½ teaspoons coriander-cumin powder/dhania-jeera powder
½ tablespoon Parsee Sambhar Masala
½ tablespoon Dhanshak Masala
½ teaspoon garam masala powder
1 teaspoon cumin seeds
Salt to taste
A handful coriander leaves, chopped
- Soak the moong dal in water for 10 minutes. Drain the water and rinse the dal twice in clean water.
- Add 4 cups of water and salt and pressure cook the dal.
- When done, open the cooker and briskly run a spoon through it to ensure it is nice and smooth.
- Heat oil in a vessel, add cumin seeds and allow to splutter.
- Add the onion and fry till limp, translucent pink, just on the verge of onion edges beginning to turn light brown.
- Add the ginger-garlic paste and sauté for a few seconds. Add the chili powder, turmeric powder, coriander-cumin powder, Parsee Sambhar masala, Dhanshak masala, garam masala powder and sauté.
- Add the tomatoes and cook till tomatoes are soft and oil separates.
- Add the boiled moong dal in the masala and stir to mix the dal and masala. Ensure it is well blended.
- Add a wee bit of water to adjust the consistency of the dal. It should be thick enough to coat the back of a spoon, yet not so thick that it is falls in blobs from the spoon.
- Lower heat, cover the vessel and simmer for 10-15 minutes, allowing the dal to absorb the flavors of the masala.
- Retain a few coriander leaves for garnish and add the rest to the dal. Stir, simmer for a minute more and take the dal off the hob.
- Garnish with the remaining coriander leaves and
serve with roti and mango pickle.
- When you boil the dal in the pressure cooker it will get quite thick, so ensure that you add adequate water when you pressure cook it.
- Do not brown the onions. Leave them half cooked. Sweet, translucent onions are the hero of this dish.
- This dish is spicy so feel free to reduce the quantity of spice if you aren't able to handle spicy stuff.
- Please pay attention to the consistency of the dal as it should not be too watery or too thick.
- If you have no access to Parsee Sambhar and Dhanshak masala, feel free to omit those spices.
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