Moong Dal Balochistan Recipes

Steps:

• Rinse split peas; soak in 2 1/2 cups of water for 30 minutes.
• Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add Asafoetida and garlic. Stir mixture into split peas and add cilantro; mix well.

Steps:

• Soak the moong dal in cold water for about 20 minutes. Drain, then add to a pot with the water, turmeric and salt. Make sure to skim off the foam that forms as the water boils.
• Keep simmering until the moong dal is soft, adding about a half cup water as necessary. The dal is finished when you can successfully moosh it up a little on the side of the pan. It should be thick without any visible pools of liquid. Now add the lemon juice and the sliced green chiles.
• While the dal is cooking, heat the ghee and cook the cumin seeds, cloves, cinnamon, garlic and ginger. Keep stirring until fragrant. Add the quartered tomatoes and saute for one or two minutes, then poor the contents of the pan over the dal. Cover the pot for five minutes or so before serving. Garnish with the chopped cilantro.

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.