{"id":542,"date":"2012-03-17T22:28:21","date_gmt":"2012-03-18T05:28:21","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=542"},"modified":"2012-10-03T16:23:57","modified_gmt":"2012-10-03T23:23:57","slug":"moong-dal","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/moong-dal\/","title":{"rendered":"Moong Dal w\/ Caramelized Onions"},"content":{"rendered":"
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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\u00a0Lebanese\u00a0restaurant in LA called Gaby’s that does this with their mujadara lentils.<\/p>\n

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2 cups moong dal
\n1\/2 onions sliced
\n2 garlic cloves chopped
\n1 tablespoon minced ginger
\n2 teaspoons tumeric
\n1 tomato diced
\n1 tablespoon coriander powder
\n1-2 tablespoons garam masala
\n1\/2 tablespoon oil
\n1 teaspoon mustard seeds
\n7-8 curry leaves
\n2 green chilis diced
\n1\/2 cup fresh shredded coconut (frozen or 1\/3 cup dried would work just fine)
\nJaggery or brown sugar (since my mom didn’t have jaggery, I used brown sugar)
\nSalt
\n1\/2 tablespoon oil
\n1 more onion sliced<\/p>\n

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  1. 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.<\/li>\n
  2. Add the tomato, coriander powder, and garam masala to the dal.<\/li>\n
  3. Heat oil in tadka or other small pan and add mustard seeds. When they start popping add the curry leaves and green chilis.<\/li>\n
  4. Add this to the dal along with the coconut, jaggery and salt.<\/li>\n
  5. 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.<\/li>\n
  6. Serve dal with onions on top.<\/li>\n<\/ol>\n