Wednesday, 16 April 2014

Dill and split mung beans- Suva moong dal





Dill with its unique aroma is relished by very few. It goes well with root vegetables like potatoes, carrot etc, split grams like chick pea dal (chana dal), mung beans (moong dal), pigeon peas (arhar or tur dal) , or with vegetables like cucumber, yellow pumpkin. They blend well with spinach, coriander leaves in soups or green rice. Konkani community prepares sweet or savory idlis using this. In Bangalore and Mysore it is used in Sambhar (huLi), Kootu (mix vegetable gravy), Palya (stir fry with whole moong beans) and Akki rotti (rice flour pancakes).

It is known as sabbasige soppu, shepu, suva in various regions of India.
It has many medicinal properties so I highly recommend you to use it in your daily cooking -raw or cooked. Use it sparingly if you are not used to its fragrance.



Garlic tempering is popular for this dal in Maharashtra. This dal can be made into a dry dish which goes well with rotis and other Indian wheat bread or millet rotis. Make another side dish so that you can use this in small quantity.
Dal vadas (fritters) with this green leafy vegetable is a delicacy.
You can make thin this dal to a pourable consistency, add sambhar pd or garam masala, tomatoes or amchur pd. This tastes good with steamed white rice.


Ingredients-

For dry side dish-
100 ml or 1/2 cup moong dal (split mung beans) or chana dal or arhar dal
200 ml chopped loosely packed dill leaves (use 50- 100 ml if you are eating this for the first time)
1.5 tbsp -2 tbsp oil
1 tsp cumin seeds
1/2 tsp mustard seeds 2 tsp finely chopped garlic
2 green chilli (finely cut)
100 ml chopped onion
1/2 tsp turmeric pd (haldi)1 tsp red chilli pd (optional)
1 cup hot water
1 tsp Salt 
1 tbsp roasted chick peas flour or besan

These are the basic ingredients needed to make this side dish.
Here are some some more versions-
1. Saraswat community prepares and dal both dry or with gravy with additional ingredients like
    2 tbsp grated coconut, 1 tsp Sambhar pd and 1 tsp jaggery ( this is very tasty)
2. If you like Dal fry then add these additional ingredients and make a aromatic Suva daal.
    100 ml tomato (chopped fine), 1/2 tsp amchur pd, garam masala or sambhar pd and chilli pd.

To  make this into a dry side dish-

Soak the dal in water for 30 mins. Drain this through a colander and rinse it with fresh water and keep the dal ready.
Heat coconut oil (peanut oil or sunflower oil can be used) and put in mustard and cumin seeds.
When the mustard splutters add garlic and fry till golden. (golden garlic tastes good in this dal)


Now add onion and fry till it is soft or golden (as you want it). Add the turmeric pd.


Pour hot water  and bring it to a boil and put in the soaked and drained dal.


Cover and cook till the dal is nearly done but still retains it's shape (when you press a dal with your finger it should get mashed easily)
If the dal gets overcooked the side dish becomes a gloopy mass. (Do not worry, you can add water and make it into dal, recipe for it is given here too.)
Add the dill leaves, salt, jaggery (optional) mix.
Sprinkle roasted chickpea flour evenly on the top and cook for some more time (about 5 mins)


Sprinkle coconut over this and remove from heat. (coconut gives it a nice crunch and reduces the over powering taste of the dill leaves).


To make it into a gravy- Saraswat style or a Dal fry-
Soak the dal in water for 30 mins. Drain this through a colander and rinse it with fresh water and keep the dal ready.
Pressure cook the dal and keep ready.
Heat coconut oil (peanut oil or sunflower oil can be used) and put in mustard and cumin seeds.
When the mustard splutters add garlic and fry till golden. (golden garlic tastes good in this dal)
Now add onion and fry till it is soft or golden (as you want it)Fry 100 ml chopped tomatoes after frying onions.
Add turmeric pd ,chilli pd (if using) and sambhar pd (if using) and fry for a while.
Pour hot water  and and boil.
Now add dill  (Reduce the quantity of dill to 1/2 cup or 100 ml) ,amchur pd, jaggery and boiled dal.
Mix well and cook over low heat.
Use more water if required. Sprinkle garam masala (if using) and remove from heat.

Tips-


Select bright green leaves and use as quickly as possible. The leaves will turn yellow in 2 days. Use the tender stems along with the leaves.
Adding amchur pd and along with dill leaves makes the dal little tart (chat pata).
You can avoid mustard seeds.


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