I am in San Diego this weekend helping my mom do some unpacking and wanted to make a different kind of dal. I feel like every time I am in town, I make the same stuff, so I wanted to mix it up. I really felt like making dal with goda masala but of course I never thought to bring the goda masala. And while my mom has the basic spices and such to cook, her kitchen is still fairly limited. Anyways, I ended up using garam masala and shredded whole coconut we picked up at the grocery store since they didn’t have any unsweetened (why on earth do they carry 3 kings of sweetened but no unsweetened??) and it gave this dal a really nice twist. Oh, and the onions on top! Lately, I have been cooking the onions with the dal in the pressure cooker and not adding any later, but I realized that you can taste them a lot if you add them later on. This time I ended up adding more caramelized onions on top and it was really tasty. There is this Lebanese restaurant in LA called Gaby’s that does this with their mujadara lentils.
2 cups moong dal
1/2 onions sliced
2 garlic cloves chopped
1 tablespoon minced ginger
2 teaspoons tumeric
1 tomato diced
1 tablespoon coriander powder
1-2 tablespoons garam masala
1/2 tablespoon oil
1 teaspoon mustard seeds
7-8 curry leaves
2 green chilis diced
1/2 cup fresh shredded coconut (frozen or 1/3 cup dried would work just fine)
Jaggery or brown sugar (since my mom didn’t have jaggery, I used brown sugar)
1/2 tablespoon oil
1 more onion sliced
- Put dal, onions, garlic, ginger, tumeric and water (up to 1/3 the pressure cooker) in a pressure cooker. Heat on high until the first whistle, lower to medium and cook for about 10 minutes.
- Add the tomato, coriander powder, and garam masala to the dal.
- Heat oil in tadka or other small pan and add mustard seeds. When they start popping add the curry leaves and green chilis.
- Add this to the dal along with the coconut, jaggery and salt.
- Heat the other 1/2 tablespoon of oil in the skillet and cook the onions over pretty high heat until nice and browned. Add a little salt and jaggery while cooking to help with carmelizing.
- Serve dal with onions on top.