Moong dal Usli

Dals/Pulses always remind me of Navrathri-Dussehra,coz that was the only time amma prepared variety of pulses in the form of sundals.On the contrary,ma-in-law prepares dishes out of pulses almost every week,fridays-brown/white channa,saturdays-kuleeth-horse gram,mondays-thingalavro(white bean),so on and so forth.I too follow the friday channa routine,but otherwise my dals/pulses consumption is very less.For vegetarians,dal is a good source of protein,so I better include it in my daily menu sooner or later.;-).

Moong dal usli or Mooga dali usli is a yummy moong dal preparation,similar to upkari/stir fry.Amma used to make it as a side dish to chapathi and I loved having it just like that.A bowl full of usli garnished with freshly grated coconut..hmmm.When I made this once for dinner..hubby was surprised,coz they had this dish for breakfast!!Along with Phov/Poha or just like that sprinkled with sugar!!Any which way you try it,it tastes superb.And its so simple to make-no soaking or cooking in a pressure cooker etc etc.You feel like eating it-make it in a jiffy and eat it.As simple as that!!

Moong dal/Mooga dali usli

Ingredients

Moong dal(Yellow Moong,Split Moong) - 1 cup
Green chilly - 1,slit into 2
Red chilly - 1,broken into pieces
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Haldi/Turmeric - 1 tsp
Salt to taste
Oil - 1 tbsp
Freshly grated coconut - 3 tbsp

Method

In a thick botomed kadai,add oil and splutter mustard and jeera.
Add the chillies and curry leaves,stir well.Mix in haldi.
Add the moong dal at this stage and mix well.
Add salt to taste and 2 tbsp grated coconut(reserve 1 tbsp for garnish).
Add about 2 cups of water,stir well and let it boil.
Close the lid,keep on sim and let the moong dal cook completely.
Add more water if required,the moong dal should be cooked enough but not mushy.
Just before serving,garnish with grated coconut.
Serve hot!!


This entry is off to Sangeeth for her Protein rich event.

Moong dal usli is also going to Healthy Cooking at Mansi's blog.

Some facts about Moong dal

An Asian plant (Vigna radiata) in the pea family, widely cultivated for its edible seeds and pods. It is the chief source of bean sprouts.

Whole or split seed of Vigna radiata (Phaseolus aureus, P. radiatus), green gram.
A 150-g portion is a rich source of folate, copper, and selenium;
a good source of vitamin B₆, iron, and zinc;
a source of protein and vitamin B₁;
provides 3 g of dietary fibre;
supplies 90 kcal (380 kJ). (Source-answers.com)

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