Balochistani Spiced Moong Dal
Experience the rich culinary heritage of Balochistan with this traditional Spiced Moong Dal recipe. This dish features yellow split mung beans, also known as moong dal, which are beloved for their nutty flavor and smooth texture. Celebrated in the region for their health benefits, these beans are high in protein and easy to digest, making them a staple food. This dish is infused with aromatic spices and fresh ingredients, highlighting the essence of Balochi cuisine. Perfectly paired with steamed rice or warm naan, this comforting dal not only nourishes the body but also delights the senses. Enjoy a taste of Balochistan in the comfort of your kitchen, bringing a rich cultural experience to your dining table.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
mung dal
1 cup (rinsed and soaked)
water
3 cups (for cooking dal)
turmeric powder
1/2 teaspoon (for seasoning)
salt
to taste (for seasoning)
lemon
1/2 (juiced)
green chilies
2-3 (sliced)
ghee
1/2 tablespoon (for cooking)
cumin seeds
1/2 teaspoon (whole)
whole cloves
2-3 (for seasoning)
cinnamon stick
1/2 inch (whole)
garlic
3-4 cloves (finely diced)
ginger
1 teaspoon (grated)
tomato
1 small (quartered)
cilantro
1 tablespoon (chopped for garnish)
Instructions
1
Begin by rinsing the mung dal thoroughly under cold water until the water runs clear. Soak the dal in water for about 20 minutes, then drain it.
2
In a medium-sized pot, combine the soaked mung dal with 3 cups of fresh water, turmeric powder, and salt to taste. Bring the mixture to a boil, skimming off any foam that rises to the surface.
3
Reduce the heat to a simmer and cook the dal until it becomes soft, approximately 20-25 minutes. Stir occasionally and add up to a half cup more water if the dal begins to thicken too much. The dal should be creamy and thick with no visible liquid pools.
4
Once the dal is cooked, remove it from the heat and stir in the lemon juice and sliced green chiles to add a zesty kick.
5
In a separate skillet, heat the ghee over medium heat. Add the cumin seeds, whole cloves, and cinnamon stick, cooking until fragrant, about 1-2 minutes.
6
Next, add the finely diced garlic and grated ginger, stirring frequently until both are golden and aromatic.
7
Incorporate the quartered tomatoes into the skillet, sautéing them for 1-2 minutes until they soften slightly.
8
Pour the entire contents of the skillet over the cooked dal, mixing well. Cover the pot and allow it to rest for 5 minutes to let the flavors meld.
9
Just before serving, garnish the dal with fresh chopped cilantro for a burst of freshness.
10
Serve hot with steamed rice or warm naan, and enjoy your authentic Balochistani meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Balochistani Spiced Moong Dal?
Balochistani Spiced Moong Dal is a traditional dish from Balochistan featuring yellow split mung beans cooked with aromatic spices and a fresh tempering.
What kind of lentils are used in this recipe?
This recipe uses 1 cup of yellow split mung beans, also known as moong dal.
Is this Moong Dal recipe suitable for vegetarians?
Yes, this dish is a vegetarian lentil recipe.
How long should the mung dal be soaked?
The dal should be soaked in water for approximately 20 minutes after being rinsed.
What is the initial water-to-dal ratio for boiling?
The recipe calls for 3 cups of fresh water for every 1 cup of soaked mung dal.
What spices are added during the boiling process?
Turmeric powder and salt are added to the pot while the dal boils.
How long does it take for the dal to become soft?
It typically takes about 20-25 minutes of simmering for the dal to reach a soft texture.
What should I do if the dal thickens too much while cooking?
You can add up to a half cup more water if the mixture begins to thicken excessively.
When do I add the lemon juice and green chilies?
Stir in the lemon juice and sliced green chilies once the dal is cooked and removed from the heat.
What is the purpose of the ghee in this recipe?
Ghee is used in a separate skillet to sauté the whole spices, garlic, ginger, and tomatoes to create a flavorful tempering.
Which whole spices are used for the tempering?
The tempering uses 1/2 teaspoon of cumin seeds, 2-3 whole cloves, and a 1/2 inch cinnamon stick.
How should the garlic and ginger be prepared?
The garlic should be finely diced (3-4 cloves) and the ginger should be grated (1 teaspoon).
How are the tomatoes prepared for this dish?
One small tomato should be quartered and sautéed in the tempering for 1-2 minutes.
Why should the dal rest for 5 minutes after mixing in the spices?
Resting the dal allows the aromatic flavors from the tempered spices to fully meld with the lentils.
What is the best way to garnish this dal?
Garnish the finished dish with 1 tablespoon of freshly chopped cilantro.
What are the nutritional benefits of moong dal?
Moong dal is celebrated for being high in protein and easy to digest.
What texture should the final dal have?
The dal should be creamy and thick with no visible liquid pools.
Should I remove the foam while boiling the lentils?
Yes, you should skim off any foam that rises to the surface during the boiling process.
What can I serve with Balochistani Spiced Moong Dal?
It is perfectly paired with steamed rice or warm naan.
How many green chilies are recommended?
The recipe suggests using 2 to 3 sliced green chilies depending on your spice preference.
Can I use oil instead of ghee?
While ghee provides an authentic flavor, a neutral cooking oil can be used as a substitute.
How much turmeric is needed?
The recipe requires 1/2 teaspoon of turmeric powder.
Is fresh cilantro necessary?
Fresh cilantro is recommended for the best flavor and a burst of freshness as a garnish.
How many garlic cloves are in the recipe?
The recipe uses 3 to 4 cloves of garlic.
What size should the cinnamon stick be?
A 1/2 inch whole cinnamon stick is used for seasoning.
How much grated ginger is required?
One teaspoon of grated ginger is used in the tempering.
What are the flavor notes of this dish?
The dish features a nutty lentil base with aromatic, zesty, and slightly spicy notes from the tempering.
How do I prepare the mung dal before cooking?
Rinse the dal thoroughly under cold water until the water runs clear, then soak it.
How much cumin is used?
The recipe uses 1/2 teaspoon of whole cumin seeds.
Is this recipe considered comfort food?
Yes, it is described as a comforting and nourishing dal that delights the senses.