Mom’s First Post: Moong Dal with Rosemary, Thyme, Cumin and Lemon by Weezie

Posted on 11-25-09 · Tags: , , , , ,


Anjuli has been inviting me, her mom, to post on her blog.  I am a little old for this sort of thing, but I will give it a shot.  I certainly love her blog.  I feel honored.

Ramani, Anjuli’s dad,  has been bothered by spicy food lately.  He grew up in Bombay, so this is not something we take casually.  This is up on the level of Greek tragedy.   He strongly felt that without heat there can be no flavor.  Poor guy.  But yesterday he had an epiphany.   We created a dal with herbs, garlic and onions and he loved it.  I don’t mean he sort of liked it, it was ok.  I mean he loved it.

So for everyone else out there, whether you like heat or not, this is a great dal. The taste is full and clean from the herbs, fresh lemon juice and fresh coriander.  We felt as satisfied as if it had been spicy.  The rosemary and fresh coriander together is unique and essential to this particular taste.

Next posting I promise I will include fotos.  We have to work into these things. - Weezie

Moong Dal with Rosemary, Thyme, Cumin and Lemon  Serves 6 – 8
1 cup moong dal
1/2 teaspoon turmeric
2 tablespoons ghee
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 Vidalia, cut  in 1/4 ” dice
3 cloves garlic, minced
2 tablespoons grated fresh ginger
4 medium tomatoes, peeled, seeded and cut in 1″ dice
1 1/2 teaspoons salt
2 4″ long sprigs fresh rosemary, de-stemmed and minced
2 tablespoons fresh thyme, minced
2 tablespoons fresh coriander, minced
Juice of 1/2 lemon

Cook the Dal
Rinse the dal then put in a medium sized saucepan.  Cover with 2 inches of water above the level of the dal.  Bring to a boil, skim off the foam with a large spoon and reduce the heat to maintain a simmer.  Add the turmeric, stir and put the lid on cocked.  Let the dal cook for 20 minutes until it starts to disintegrate.

Note: If the dal looks like it is getting too thick and starting to stick, you may add water at any time, 1 cup at a time.

Turn off the heat, put the lid on tight and set aside.  This dal should be about the thickness of heavy cream, although some people like it thicker.

Heat a medium sized frying pan to medium low (300 F).  Add the ghee, and then the black mustard seeds and cumin seeds.  Saute until the mustard seeds pop.  Add the onions.  Saute for 5 minutes until they start to soften.  Add the ginger and garlic and saute for 1 minute.  Add the chopped tomatoes and the salt.  Cook until the tomatoes begin to soften, maybe 10 minutes.  Add to the dal.  Then add the rosemary and thyme.  Cook for 5 minutes.  Add the coriander, turn off the heat and add the lemon juice.

Note: Vagar is a process of sauteing aromatics and adding to a dish.  In South India it usually includes black mustard seeds.

Serve with  basmati brown rice.  If you are not serving 6 – 8 people, this freezes beautifully.

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  1. Christine @ Fresh Local and Best wrote:

    This looks like a terrific recipe! I hope you have a great Thanksgiving holiday!

    November 25th, 2009 at 3:19 pm
  2. Simply Life wrote:

    Oh my, all of those spices sound sooooo good together! i’m sure this is great!

    November 25th, 2009 at 4:58 pm
  3. Kitchen Butterfly wrote:

    Love the sound of this dhal….and welcome to the foodie blogroll

    November 26th, 2009 at 1:20 am
  4. Anjuli wrote:

    Christine, Simply Life, and Kitchen Butterfly:
    Thank you for the feedback! It was really yummy and very satisfying. I hope you all will try it out!

    December 5th, 2009 at 8:44 pm

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