A dhal is comfort food. It can be consumed as a soup on a cold/rainy day, enjoyed with roti or mixed with steaming hot rice and a lop of ghee or just simply eaten out of a bowl with a drop of Indian pickle on the side. As a tribute to this multifaceted Dhal, I offer my humble effort at making one more kind: the one with Mint.
1. Moong Dhal - Split green / totally yellow kinds - 1/2 cup
2. Mint leaves - 8 to 10
3. Tomatoes - 1 medium, sliced into 4 pieces
4. Salt to taste
Spices to temper
1. Jeera - 1.5 tsp
2. Turmeric - 1 tsp
3. Green chillis - minced 3 nos
4. Pepper powder - 0.5 tsp
5. Asafoetida/Hing - 1 pinch
6. Ginger paste (Optional) - 0.5 tsp
Method de Prep:
1. The moong dhal needs to be pressure cooked along with the tomato quarters
2. In a wok, heat 1 tsp of oil. When the oil is hot, add jeera, hing, green chillis, turmeric and ginger paste and fry till green chillis turn slightly brown.
3. Simmer and then add the mint leaves. Gently toss till the mint leaves are dark green.
4. Add the pressure cooked dhal and salt to taste
5. Simmer and boil for 2 mins
6. Garnish with corriander (optional)
Pipping hot dhal is ready to be enjoyed anyway you like!