Yellow Moong Dal with Dill



Last few weeks I have been hooked onto this Asian Cooking show "Luke Nguyen’s Greater Mekong" on Gusto Channel. It showcases the beauty of rural Asia along the Mekong river which spans many borders and brings to light some of the indigenous recipes. The most interesting part of the show is the chef lays out his stove and starts cooking almost anywhere - in the paddy fields, on mountain tops, at the side of the road, under a waterfall. This really goes to prove that you don't need an elaborate kitchen with latest gadgets to cook good food. Just the freshest ingredients and the love of food is enough to churn out the best meals. There was something so alluring about cooking under the open sky that I was sorely disappointed to live in an apartment with no means to cook outdoors.  But this summer I plan to head out and try outdoor cooking at least once for the love of food and adventure.

 A couple of episodes featured Laos cuisine and dill features prominently in them. After drooling over I had to go out and buy some. Dill never featured in my Mom's kitchen and a few times that I tasted it elsewhere, I didn't like the taste. Over the years my taste buds have evolved and I really wanted to give it another try.

 Dill is also known as Shepu or Suva in different parts of India. Its a strong lemony flavored herb. For people trying it for the first time, use enough to get the flavor but not overpower the recipe. My family and I loved the flavor of dill and will be using it in many more recipes.

This recipe has been adapted from ShowMeTheCurry website.

Serves: 4-5

 Ingredients:
  • 1 cup of yellow moong dal
  • 2 cloves garlic, chopped
  • 1 green chili, finely chopped
  • 1 tsp cumin seeds
  • pinch of asafoetida/hing
  • 1/4 tsp turmeric pdr
  • handful dill leaves chopped (strong flavor so use with discretion)
  • salt to taste
  • 2 tbsp lemon juice
  • 1 tbsp oil

Directions:
  • Wash the yellow moong dal well and drain the water.
  • Heat the oil on medium heat in a large saucepan.
  • Temper with cumin seeds and asafoetida and let them sizzle for a few seconds.
  • Add in the green chilli and garlic and saute till the garlic is lightly browned.
  • Add turmeric powder and then the washed dal.
  • Add chopped dill leaves, salt and about 3 cups of water.
  • Cook the dal till its done. You can choose to cook till the dal holds it shape or disintegrates.
  • Taste to balance the flavor.
  • Pour the lemon juice on top and serve hot with Rice and any stir fried vegetables.

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