Dal Moth..Many of you might confuse it with the snack Dal Moth (Farsan), but this isn’t it !
Generally Sindhis relish a hearty breakfast of Dal Moong and Koki, where Dal moong being yellow moong dal topped over whole green gram. Personally I find green grams bit bland and not much appealing to my palate. Technically too, I face a problem with green grams..if overcooked these turn slimy instead of creamy and if undercooked, the curry and moong stand separated and somehow the whole dish do not come together nicely. For this reason, I find Moth beans a better alternative to make this typical Sindhi breakfast dish. When nicely cooked, these beans turn creamier and taste better than green grams (at least I feel so!) And not to forget the nice brown colour that it imparts to the dish. Hence my vote goes to Dal Moth instead of Dal Moong!
This creamy dal and beans mixture, topped with boiled and chopped vegetables, with a dash of mint coriander chutney and bit of sweet and tangy date tamarind chutney, served with Koki or hot Roits/Phulkas, makes an excellent, healthy and filling breakfast/brunch for young and old !
|Dal Moth|Moong Dal With Moth Beans||
- Moth Bean 1½ cups
- Onion 1 Small
- Tejpatta (Bayleaf) 1
- Cloves 2
- Ginger garlic paste 2 tsp
- Tomatoes 2
- Green chillies 2
- Turmeric powder ¼ tsp
- Garam masala powder 1 tsp
- Red chilly powder ½ tsp
- Coriander powder 1 heaped tsp
- Oil 2 tsp
- Yellow Moong dal 1cup
- Turmeric Powder ½ tsp
- Black Pepper powder ¼ tsp
- Ghee for tempering (Optional) ½ tsp
- Boiled, peeled and chopped Potato 1
- Boiled, peeled and chopped Beetroot 1
- Finely chopped onion, raw mango, Tomato 1 each
- Coriander leaves
- Tamarind chutney and Green chutney
- Amchoor powder/chaat masala
- Pick, rinse for several times and soak Moth beans for atleast 3 hours
- In a pressure cooker, add oil, and then add a bayleaf, followed by cloves. After few seconds, add ginger garlic paste and saute till light brown.
- Add chopped onion and cook till translucent.
- Add grated or pureed tomatoes, chopped green chillies and cook till oil separates out.
- Add soaked moth beans, salt, turmeric powder, red chilly powder, coriander powder and garam masala powder. Mix well and add around 3-4 cups of water
- Close the lid of the pressure cooker and wait for a whistle. Lower the flame and let the beans cook under pressure, for around 8-9 minutes.Put off the gas.
- When the pressure subsides, open the lid of cooker and whisk the beans with wooden whisker. If required, cook further, by adding some more water and cooking under pressure for 3-4 minutes.
- Pick, rinse several times with water and soak yellow moong dal for an hour.
- In a thick bottomed pan or handi, boil the soaked moong dal with water, salt and turmeric powder till soft and mushy.
- Whisk well with wooden whisker till the dal looks creamy.
- The consistency of this dal must be thick.
- Add pepper powder and temper with some hot ghee.
- Fill ¾th of a serving bowl with Moth beans curry, pour 2-3 heaped tsp of Moong dal and garnish with boiled and chopped, potatoes, tomatoes, onions, beetroot and add some tangy-ness with mint coriander chutney and sweet tamarind/ date tamarind chutney.